Moldavian chicken soup

1 serving


Rinse the gutted chicken, lower it into a saucepan, pour cold water, boil, remove the foam, salt and cook on low heat until the meat is ready. Then remove the carcass and cut into small portion pieces, and strain the stock. Brush carrots, onions and parsley roots, wash, drizzle with straws, put in a warmed pan with margarine and fry. Cut the peeled and washed potatoes into bars, lower into boiling chicken stock and cook for 10 minutes. After that, add the fried vegetables, ground red pepper and salt and cook for another 10-15 minutes. Put citric acid and bay leaves in the soup 5 minutes before the end of cooking. When serving, put 1-2 pieces of chicken and sour cream in each plate, pour in the soup and sprinkle with the greens