Composition / ingredients
Step-by-step cooking
Step 1:
How to cook vegetable soup in chicken broth? Pour clean cold water into a saucepan. Wash the chicken breast and cut it in half. For a rich broth, it is better to choose a breast on the bone, but without skin. Put the chicken in a saucepan and put it to cook over medium heat. The cooking time is thirty minutes after the water boils. Remove the resulting foam with a slotted spoon.
Step 2:
Chicken meat is not needed for this soup, only broth is used. Chicken can also be used, for example, to make a salad. Wash and peel the potatoes. Cut it into small cubes. Throw it into a pot with broth. Cook the potatoes for ten minutes after boiling.
Step 3:
Chop the cabbage into thin strips and add it to the pan.
Step 4:
Wash and peel the carrots with a vegetable peeler or a small sharp knife. Grate the vegetable on a coarse grater. Also add to the pan.
Step 5:
Wash the pepper, cut and remove the core with the seeds. Cut the pulp into small cubes. Peel the onion from the husk and finely chop. Transfer the prepared vegetables to a saucepan.
Step 6:
Add green peas at this stage. It can be either fresh or frozen. If there is a desire, frozen peas can be thawed in advance, but this is absolutely not necessary. I added frozen peas to the soup directly from the freezer.
Step 7:
Simmer the soup under a closed lid for twenty minutes. Then add salt and pepper to taste. Add the finely chopped parsley and cook for a couple more minutes. Then turn off the fire. The soup is ready, you can serve it to the table, with sour cream and fresh herbs. Bon appetit!
You can also add fresh or frozen broccoli and cauliflower, tomatoes, string beans from vegetables. Onions and carrots can be pre-fried in vegetable oil.
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.
For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
Calorie content of the products possible in the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Parsley greens - 45 kcal/100g
- Fresh green peas - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Chicken breast - 113 kcal/100g
- Pepper - 26 kcal/100g
