Tomato soup with coriander
Description
A hearty first course. The soup turns out thick and rich; you can add a bit of sugar if desired. For a spicier taste, add a little adjika. I don't recommend replacing cilantro with other greens, as it blends perfectly into the overall flavor and subtly enhances it. If desired, you can add sour cream or mayonnaise to the soup. Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making tomato soup with coriander. Wash and dry the vegetables and herbs.
- 2
Step 2
Pour water into a saucepan, add a little salt, place the washed and cut chicken, and cook over medium heat for 30 minutes after boiling, skimming off the foam. After this time, remove the chicken and let it cool.
- 3
Step 3
Peel the potatoes and cut them into julienne strips. Place them in the broth and cook for 5 minutes.
- 4
Step 4
Chop the onion and garlic finely. Pour vegetable oil into a frying pan and heat it up. Add the vegetables and sauté over medium heat for 6 minutes.
- 5
Step 5
Remove the boiled chicken from the bones and cut it into pieces. Place it in a pan with the vegetables and fry everything for 6 minutes, stirring.
- 6
Step 6
Finely chop the cilantro and place it in a frying pan.
- 7
Step 7
Cut the tomato into small cubes and add to the pan with the chicken and vegetables.
- 8
Step 8
Cut off the stem end of the pepper, remove the partitions and seeds. Chop it into small cubes and place in a frying pan.
- 9
Step 9
Add tomato paste.
- 10
Step 10
Sauté everything for 5 minutes over medium heat, stirring.
- 11
Step 11
Transfer the sautéed vegetables with chicken to the broth and bring to a boil. Season with pepper, adjust salt to taste, and simmer over low heat for 10 minutes. Remove the tomato soup with cilantro from the heat and let it stand for a few minutes.
- 12
Step 12
Ready. Serve with herbs.