Chicken soup kurban

Submitted by enr on 08 Nov 2010
500 g chicken
2 carrots
1 onion
1/2 stalk leek
2 peppers
2 tomatoes
100 g rice
2-3 potatoes
1/2 cup (100 g) cabbage
1 tsp paprika
1 stalk celery (or 2 tsp dried leaves)
1 sprig of mint (or 1 tsp dried leaves)
1 sprig of lovage (or 1 tsp dried leaves)
1 tsp turmeric
1 tbsp butter
3 cloves garlic
3 Allspice
1 egg
1/2 bunch parsley
Chicken soup kurban
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In tray Place chicken, coated with salt and sunflower oil, add the onions and carrots, chopped and 1-2 cups water . Bake in an oven at 200 C until the meat forms a crust, like onions and carrots should not tan. Meat can turn to brown, and on the other side. The cooked meat is broken. Other products without parsley, cut into very small. Pour into a saucepan together with meat, sauce and vegetables on the tray. Add water and boil for 30-40 minutes. The egg was stirred and was poured slowly, with continuous stirring. Add salt and pepper. The broth is served sprinkled with parsley.
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08 Nov 2010
Free combination otHard Rock Cafe® Homemade Chicken Noodle Soup and Kourbania