Chicken wing soup
Description
Perfect for lunch. When you hear the phrase "Mexican-style," you immediately know it's going to be spicy. Yes, Mexican cuisine is known for its generous use of peppers. But they are never out of place. Moreover, most Mexican recipes have another common trait—they are very simple. And it's no wonder: it's hot, and nobody feels like spending hours in the kitchen... So if you have a minimal set of ingredients and a little time, go ahead and prepare this chicken wing soup, for which I provide a step-by-step recipe with photos. Moderately spicy and aromatic, it will please everyone. Well, enough promoting this soup—let's move on to the recipe itself. Serve the soup hot.
Instructions
- 1
Step 1
Wash the chicken wings, cut them, place in a pot, and cover with water. Simmer for 40 minutes, skimming off the foam.
- 2
Step 2
Peel the onion and finely chop it.
- 3
Step 3
Wash the potatoes, peel them, and cut into cubes.
- 4
Step 4
Wash the carrot, peel it, and grate on a grater.
- 5
Step 5
Wash the tomatoes and cut them into cubes.
- 6
Step 6
Wash the green onions and chop them.
- 7
Step 7
Wash the bell pepper, remove the seeds, and slice.
- 8
Step 8
Sauté onion, carrots, and tomatoes in olive oil. Add chili pepper and red vinegar.
- 9
Step 9
Add bay leaf and curry to the cooked broth. Then add the prepared potatoes. Cook for 30 minutes.
- 10
Step 10
Add the fried vegetables, chopped bell pepper and green onion, salt, and pepper to the pot. Cook for 10 minutes. The soup is ready.