Chicken soup in a cauldron
Description
Hearty and aromatic soup. Chicken soup cooked in a cauldron is very simple to prepare. It turns out tender, delicious, and filling. Smoked bacon adds a special piquancy. You can add minced garlic if desired, but the soup is quite aromatic even without it. Often, bacon is fried first and then added to the soup. My version is gentler on the stomach. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the ingredients for making the soup.
- 2
Step 2
Wash any part of the chicken (I used a drumstick) and place it in a cauldron. Pour fresh filtered water over it. Put the cauldron on the stove.
- 3
Step 3
Bring the contents of the cauldron to a boil, skim off the foam, and simmer the broth with chicken over the lowest possible heat.
- 4
Step 4
Peel the onion and carrot, wash and finely chop. Place in a frying pan.
- 5
Step 5
Pour in refined sunflower oil and lightly fry the vegetables.
- 6
Step 6
Then add the onion and carrots to the cauldron. Peel, wash, and dice the potatoes, then add them to the cauldron.
- 7
Step 7
Pour the vegetables with strained chicken broth. Salt and pepper to taste.
- 8
Step 8
Cut the smoked brisket into pieces of arbitrary size.
- 9
Step 9
Place the brisket in the soup when the vegetables are ready and cook for 5-6 minutes.
- 10
Step 10
Place the boiled chicken, without bones and skin, into the cauldron.
- 11
Step 11
Chicken soup in a cauldron is ready. It can be served at the table.