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Russian chowder
1 serving
wash the chicken, add 2 liters of cold water, cook the stock, peel the potatoes, cut into wedges. fry carrots, parsley roots and onions until gently golden. shred the garlic, parsley, dill and celery finely. remove the chicken from the broth, cut it into small pieces and lower it into the broth again. you can put your heart, lung, liver, chicken neck there, and then the chowder will become even more fragrant and tasty. add potatoes, boil, then put fried carrots, onions, parsley roots there, as well as bay leaves, peppers, garlic and herbs. boil again. before serving, put sour cream in the chowder.
wash the chicken, add 2 liters of cold water, cook the stock, peel the potatoes, cut into wedges. fry carrots, parsley roots and onions until gently golden. shred the garlic, parsley, dill and celery finely. remove the chicken from the broth, cut it into small pieces and lower it into the broth again. you can put your heart, lung, liver, chicken neck there, and then the chowder will become even more fragrant and tasty. add potatoes, boil, then put fried carrots, onions, parsley roots there, as well as bay leaves, peppers, garlic and herbs. boil again. before serving, put sour cream in the chowder.
chicken - 0.5 pcs., potatoes - 1 pc., onions - 1 pc., parsley root - 1 pc., sour cream - 1 tbsp. spoon, garlic - 1 wedge, carrots - 1 pc., butter - 2 tbsp. spoons, black peas to taste, salt to taste, bay leaf to taste, parsley greens to taste, celery to taste, dill to taste
