Soup with cornmeal and chicken
Description
A hearty first course. Choose spices to your taste; I particularly like khmeli-suneli. Fresh herbs should also be selected according to your preference. I prepare this soup using broth made from chicken thighs, but you can use any other chicken parts. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the ingredients. Rinse the chicken drumsticks under running water. Peel the potatoes, onion, and carrots, then rinse them.
- 2
Step 2
Pour water into a pot and add the chicken drumsticks. Bring the water to a boil, then drain it. Add fresh water and cook for half an hour.
- 3
Step 3
Rinse the cornmeal in a bowl until the water runs clear.
- 4
Step 4
Add the cornmeal to the pot with the drumsticks and cook for 30 minutes.
- 5
Step 5
Cut the potatoes into small cubes.
- 6
Step 6
Add the potatoes to the pot and continue cooking everything together for another 10 minutes.
- 7
Step 7
Meanwhile, finely chop the onion and grate the carrot on a coarse grater.
- 8
Step 8
Heat vegetable oil in a frying pan and add chopped carrots and onions. Fry over low heat until the vegetables are soft.
- 9
Step 9
Add the sautéed vegetables to the pot.
- 10
Step 10
Immediately add finely chopped parsley, add khmeli-suneli, salt, taste and adjust seasoning, then remove the pot with the finished soup from the heat after 5 minutes.
- 11
Step 11
Serve the hot soup in portioned bowls and bring to the table.