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Chicken soup with peanuts
1 serving
Peel the fried peanuts from the dry skin and crush or crush. Rinse the chicken, fold into a saucepan, pour with cold salted water and cook until soft. Then remove the carcass from the broth, cool, separate the white meat and disassemble it into fibers. The rest of the meat can be used to make second courses. Strain the broth. Pour the chicken pieces over the soy sauce or sour cream, mix well and gradually add 1 cup hot chicken stock, stirring all the time. After that, pour in the rest of the chicken stock, bring it to a boil, pour in the crushed nuts and cook for 5 minutes. Then remove the soup from the heat, season with black and red ground pepper and let brew for 10-15 minutes. Sprinkle the finished soup with parsley greens and serve
Peel the fried peanuts from the dry skin and crush or crush. Rinse the chicken, fold into a saucepan, pour with cold salted water and cook until soft. Then remove the carcass from the broth, cool, separate the white meat and disassemble it into fibers. The rest of the meat can be used to make second courses. Strain the broth. Pour the chicken pieces over the soy sauce or sour cream, mix well and gradually add 1 cup hot chicken stock, stirring all the time. After that, pour in the rest of the chicken stock, bring it to a boil, pour in the crushed nuts and cook for 5 minutes. Then remove the soup from the heat, season with black and red ground pepper and let brew for 10-15 minutes. Sprinkle the finished soup with parsley greens and serve
water - 2 l, chicken - 1 kg, soy sauce - 1.5 tbsp. spoons, or sour cream - 1.5 tbsp. spoons, peanuts - 4 tbsp. spoons, parsley greens - 1 bunch, ground black pepper - 0.3 tsp, red pepper - 0.3 tsp, salt to taste
