I love soups and this is one of my favorites, one of the richest soups in food and full of vitamins and rich of lot ingredients. The soup is phenomenal, and I always make it this way whenever I want to eat it. Follow recipe.
Ingredients: medium, total time 1 h 10 min, 8 serving
3-liter soup
Ingredients: simple, total time: 90 min.
1 and 1/2 kg of chicken meat or some other meat
1 large onion/ finely chopped
3 larger carrots/ cut on rings or finely chopped
2 roots of green/ finely chopped
1/2 celery root/ finely chopped
2 parsnips/ finely chopped
2 stalks of celery/ finely chopped
2 Tablespoons celery leaves/ finely chopped
2 Tablespoons full of parsley leaves/ finely chopped
700 ml tomato juice
150 ml cup of rice
2 cups of peas
3-4 diced potatoes/ diced
2 soup cubes
2 bay leaves
salt and pepper to taste
peppercorns
1 full Tbsp weed dill
3–4 handfuls of noodle soup dough
about 3 liters of water
or make homemade pasta for soup like me, and for that you need:
2 eggs
flour,
a little parsley
and salt and pepper
The mixture must not be hard, it must be soft.
NOTE: You can also use one package of frozen vegetables of 400 g
Preparation:
First, wash all the vegetables well and clean them, wash the chicken meat under a stream of cold water. Put all the vegetables (except celery leaves, weed dill, and parsley leaves, (it goes at the end), and the meat in a deeper pot and pour over the water, and cover and cook over moderate heat. Let it cook for 35 minutes, while cooking, remove the fat from the side with a spoon.
When the vegetables have softened, take them out and cut them into smaller cubes, and you can chop or throw the onion that you put in the piece as you wish.
When the meat softens, separate it from the bones and chop it into small pieces.
Then return everything to the pot, put 2 bay leaves, salt, pepper, peppercorns to taste, soup cubes, a cup of rice and tomato juice, weed dill and let it cook for another 25 minutes. Cover pot and cook over medium heat, always add water as needed.
During that time, make the homemade pasta for soup.
Take an egg and whisk, put a pinch of salt and a little pepper, and chopped parsley (you can use dried parsley), then gradually add the flour with a spoon and knead the dough (it must be soft, not hard).
When the soup is near the end, take out the dough with a fork and when boiling the soup, put them in the soup, one by one, when the dough is cooked, add the parsley leaf and celery leaf. Turn off the fire. Serve warm. Buon appetito!
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