Onions, carrots and celery chopped cubes. Fry in a little sunflower oil briefly. Add finely chopped meat and 1.5 liters of water. Boil and let simmer on medium heat for 30 minutes. Add bouillon cubes

Insert the chicken in a pot of water to boil and boil once removed foam. Add chopped carrot, bell pepper, onion, hot pepper, garlic, black pepper and boil until half-ready meat. The meat is removed

Chickpeas soak in water overnight. In 2 liters of water put the chopped meat into small pieces, drained chickpeas, peeled and grated tomatoes, finely chopped onion, lentils, ginger, saffron, green

Cut the leek into pieces 3 cm long and with chicken fry in the butter 8 minutes. Pour in the chicken broth, put spices and boil on low heat for 45 minutes. Add prunes, cut into two and the soup boil

Chopped meat, onions, bay leaves and roots are boiled in half a liter of water. Add cream and beer. Soup thicken with flour yolk broken with a little water. Serve with croutons fried in fat cubes of

Chicken legs fried in oil until golden. Add the chopped onion and soften when pouring water, add salt and leave to simmer. When the chicken is cooked, subtract, boned and return to soup. Add lightly

Chicken breasts cut into small cubes and fry in fat. Curry and flour are blended and added to the chicken cubes while stirring. Immediately thereafter was added and vegetable broth, dissolved in hot

Chicken, beef bone, salt, roots and onions, which is stuck clovescheto placed in 1.5 liters of cold water and cook the products of very low heat for two hours. Remove chicken soup is cooled, remove

Diced chicken, ham and boiled eggs are placed in a tureen. Sherry pour in the broth, sprinkle black pepper, almost vazvaryava and prepared products are flooded. The soup is served with freshly fried

Chicken wash cut and lightly spiced, fry until browned. Onions are washed, cut into thin slices and add to the chicken. Fry 3 minutes then pour the broth, adding blades and thyme and parsley. After

Chicken and veal shanks are covered with 1.5 liters of water, add salt, pepper and boil on low heat. Remove the foam. About 20 minutes before the end add the carrot, turnip, parsley, chopped leeks

Cleaned chicken meat and bones are flooded with 2 liters of cold water, add salt and cook on very low heat until almost soft. Twenty minutes before the end add the cleaned vegetables, mushroom, spices

Chicken pour 6-7 cups cold water and boiled with carrots and celery, cut into cubes, black pepper and salt to taste. Broth strain, and the meat is separated from the bones and cut into small pieces

Chicken cut into pieces, pour 6-7 cups cold water and put the fire to boil along with carrots, magdanozovite roots, pepper, bay leaves and salt to taste. In fat are placed consecutively and sauté

Chicken pour 7-8 cups salted water and boiled with peppercorns, then removed from the broth and cut into small pieces. In fat sauté chopped roots for soup and onion until stay fat. Add flour, broken