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Hungarian mushroom chicken soup
1 serving
Rinse the gutted chicken, cut into portions, put them in a pan of cold water, boil, pour out the water, and rinse the meat with cold water. Pour water (
2. 5L) over the chicken again, bring to a boil, remove the foam and cook over a low heat for half an hour. At this time, clean the roots and rinse, and wash the champignons. Cut the roots and mushrooms into small cubes, lower into the soup, add salt and peppers wrapped in a clean gauze bag, parsley and ginger and cook the soup until the meat is tender. Boil the vermicelli in salted water, cast in a colander and rinse with cold boiled water. At the end of cooking, remove the spiced bag from the soup, add the vermicelli and serve
Rinse the gutted chicken, cut into portions, put them in a pan of cold water, boil, pour out the water, and rinse the meat with cold water. Pour water (
2. 5L) over the chicken again, bring to a boil, remove the foam and cook over a low heat for half an hour. At this time, clean the roots and rinse, and wash the champignons. Cut the roots and mushrooms into small cubes, lower into the soup, add salt and peppers wrapped in a clean gauze bag, parsley and ginger and cook the soup until the meat is tender. Boil the vermicelli in salted water, cast in a colander and rinse with cold boiled water. At the end of cooking, remove the spiced bag from the soup, add the vermicelli and serve
chicken - 1 pc., parsley root - 1 pc., celery root - 1 pc., fresh champignons - 3-4 pcs., vermicelli - 100 g, parsley greens - 1 bunch, ginger root - 1 piece, black peas - 2-3 peas, salt to taste
