Main Page
Soups
Homemade rustic rooster soup

Rustic Country-Style Rooster Soup

Easy to make, delicious, a little unexpected, and filling! Slow-braised dishes always come out head and shoulders above an ordinary boiled soup — the flavor is unforgettable. It takes a while, but the result is well worth the time.

The Patricks channel

Recipe author

Watch the video

Composition / ingredients

Servings:

Rooster (a whole farm rooster)

2.5

Onion

Bell pepper

Dried peas

200

Carrot

Potatoes

800

Allspice

Black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 12 g

Fats 37 % 11 g

Carbohydrates 23 % 7 g

177 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

To start, cut the bell peppers into large pieces.
Step 2:

Cut the carrot into large chunks as well.
Step 3:

The whole rooster goes into the cast-iron pot first. If yours is too big to fit, cut it into pieces.
Step 4:

After the meat, add the potatoes along with the carrot.
Step 5:

Next, add whole black peppercorns and allspice, a bay leaf, and salt to taste.
Step 6:

Add the onions.
Step 7:

Add the bell peppers.
Step 8:

Pour in the peas.
Step 9:

Pour in the water.
Step 10:

Set the cast-iron pot in the oven to braise slowly for more than three hours. When the time is up, the soup is ready.

This soup is wonderfully nourishing — a rooster yields a deep, rich, hearty broth. And if you don't have a wood-fired oven or hearth like the one in the recipe, no problem: modern electric ovens and slow cookers have low-and-slow braise settings, and with the right temperatures you'll get the same result. Cook for two hours at about 350°F (180°C), then braise for roughly two more hours (or longer) at around 210°F (100°C). After that the dish is done. If you can't find a rooster, a regular chicken will work, though the broth won't be quite as rich and concentrated. If you like heat, toss a hot pepper into the pot and use whatever seasonings you enjoy. In season, don't forget fresh parsley or dill — they'll only deepen the aroma. Pearl barley is excellent in place of the peas, but skip millet and buckwheat; they don't hold up in a braised soup. A word for those who do have a hearth: I build a bed of coals about the same as for grilling kebabs, roughly three kilograms' worth. For serving, I like to lift the whole boiled rooster out onto a separate platter — you can eat the meat on its own, washed down with the strong broth.