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Potted noodle chorba
1 serving
Rinse the gutted chicken, cut into small pieces, salt and fry in a pan with the warmed butter. Then transfer it to refractory clay pots, pour with cold water, put in a heated oven and cook for 40-60 minutes until the meat is soft. At this time, clean the onions, carrots and parsley roots, wash, cut into straws, fry in heated oil and put in the broth 5 minutes before the end of cooking. When the soup boils, lower the noodles into it and cook for another 5-7 minutes. After that, remove the pots from the oven, pour boiled kvass into them, put salt, peppercorns, thyme (it needs to be removed in 2-3 minutes), a whole pod of red pepper and parsley greens, close with lids and let it brew for 10 minutes. Serve the chorba hot.
Rinse the gutted chicken, cut into small pieces, salt and fry in a pan with the warmed butter. Then transfer it to refractory clay pots, pour with cold water, put in a heated oven and cook for 40-60 minutes until the meat is soft. At this time, clean the onions, carrots and parsley roots, wash, cut into straws, fry in heated oil and put in the broth 5 minutes before the end of cooking. When the soup boils, lower the noodles into it and cook for another 5-7 minutes. After that, remove the pots from the oven, pour boiled kvass into them, put salt, peppercorns, thyme (it needs to be removed in 2-3 minutes), a whole pod of red pepper and parsley greens, close with lids and let it brew for 10 minutes. Serve the chorba hot.
butter - 100 g, carrots - 2 pcs., parsley root - 2 pcs., parsley greens - 1 tbsp. spoon, red pepper - 1 pc., salt to taste, thyme - 3 pcs., chicken - 1 pc., onions - 2 pcs., water - 1.5 l, black peas - 3-5 pcs., kvass - 1 cup
