Chicken and potato shulym
Description
A hearty and aromatic soup. Shulym is usually made from lamb or other meat, but with chicken it is lighter and easier to digest. If desired, you can add bell pepper and coarsely chopped tomatoes towards the end of cooking. Be sure to use chicken with bones, preferably home-raised, as broth made from boneless fillet will turn out watery and less flavorful. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the soup.
- 2
Step 2
Wash the chicken and cut it into large pieces, place in a heavy-bottomed pot or cauldron.
- 3
Step 3
Pour water into a saucepan and place over medium heat. After boiling, cook for 30 minutes, skimming off the foam.
- 4
Step 4
While the chicken is boiling, prepare the sauté. To do this, heat vegetable oil in a skillet over medium heat and add finely chopped onion and grated carrot. Fry everything for 7 minutes, stirring.
- 5
Step 5
Add the sautéed vegetables to the pot with the chicken.
- 6
Step 6
Peel the potatoes and cut them into large chunks, then add them to the pot.
- 7
Step 7
Peel and mince the garlic, finely chop the chili, and add everything to the pot. Season the soup with salt and pepper, and cook for 25–30 minutes until done. Remove from heat and let stand for 5–10 minutes.
- 8
Step 8
Chop the herbs, add to the pot with the soup, mix and serve.
- 9
Step 9
Pour onto plates and serve.