Corba from rooster in moldavian

1 serving


Pour the processed rooster carcass with cold water and cook until soft, adding bay leaf and allspice at the end of the cook. Then remove the rooster and use to prepare the second courses, and strain the broth. peel the onions, carrots and roots, rinse, cut into strips and fry lightly in heated vegetable oil. Cut the peeled and washed potatoes into slices. Lower the fried vegetables into the hot strained broth, boil for 5- 7 minutes, then add the potatoes and continue to cook for another 10-12 minutes. At this time, warm the flour in butter until a pleasant nut aroma appears, dilute with a little broth and rub well so that there are no lumps. After that, put flour dressing, red pepper, salt in the chorba, pour the boiled kvass and bring to a boil. When serving, put sour cream, crushed garlic and herbs in a plate of chorba