Composition / ingredients
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
Step 10:
Step 11:
We wash the giblets very well and thoroughly, then boil them with boiling water and remove the films. After finely chop, put in a saucepan and put on fire. Add chopped roots and sliced onion to the water. Salt to taste and pepper. When everything is ready, remove the pan from the heat, remove the giblets, rinse them again in boiled water, and filter the broth through cheesecloth. After that, we return the clean broth to the stove, put the diced potatoes and put them to cook. Chop carrots and onions, fry in vegetable oil until golden brown. Here we also put giblets, chopped champignons. By the way, champignons can be safely replaced with any mushrooms suitable for cooking: white, chanterelles, honey mushrooms and so on. All this is fried for ten minutes on low heat. When the potatoes are ready, put the roast in the soup and bring it to a boil. You can put vermicelli or pasta in the soup – if desired. Chopped fresh herbs are added last.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- 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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Parsley root - 49 kcal/100g
