Chicken Soup with Green Beans

This recipe was automatically translated from Romanian. View original here
Chicken Soup with Green Beans

This soup is one of the dishes that I improvised according to the list of products that I am allowed to consume in the diet indicated by the nutritionist. And I liked it so much that it's worth showing you too, it's super good, I enjoyed a 5 liter pot to the last spoon and I was sorry it was over.

Ingredients

Chicken meat
1 kg
if you want the soup to be lighter, remove the skin from the chicken
Green beans
500 g
I used frozen
Carrots
1 piece
White onion
2 pieces
Parsnip
1 piece
and celery if you like
Bell pepper
1 piece
Egg
1 piece
Borsch/Lemon juice
500 ml
Sunflower oil
3 tbsp
Fresh parsley
1 piece
1 link
Tomatoes
1 piece
or 2-3 tablespoons canned red tomatoes
Laurel leaves
2 pieces

Step by step

1

The chicken pieces are washed well and boiled in water to cover them well. When it starts to boil, remove the foam and add 1 onion, parsley root / celery, 1 pepper - all whole.

Then add the chopped tomatoes and 2 bay leaves, turn down the heat and simmer for 1 hour.

2

Grate the carrot, cut one half of the onion into small pieces (keep the other half).

In a frying pan, heat the carrot and onion with a little oil until they start to brown slightly.

3

When the meat has ripened, remove the whole vegetables - you can throw them away or reuse them for another meal.

Add the broken green beans and the carrots with the hardened onions - stir and when it starts to boil, turn the heat to low and leave until the beans are ready (taste after about 20 minutes).

4

When the beans are cooked, add the sour borscht and salt to taste.

Be careful to put a good sour borscht - my brother-in-law keeps all the borscht prepared at home , it doesn't compare to any of the trade.

5

Mix the egg with a fork and slowly pour into the soup pot - at the same time stir in the pot to break the egg, so that there are no large pieces of omelet.

6

Let the soup start to boil again (make the heat higher under the pot after adding the borscht and the egg).

Then add chopped parsley and the other half of finely chopped onion, turn off the heat immediately.

7

Let the soup covered with a lid for 10-15 minutes, let it penetrate.

Then serve, we put a tablespoon of yogurt in it (or you can with sour cream).

Good appetite!

Quantity: 5 l (10-12 servings)
Prep time: 30 min
Difficulty: intermediate
Ready in: 60 min
Publish date:
Collections: Soups, Diet food

Comments

No comments yet. Be the first to post one!