Chicken gherkin soup

One of the main ingredients of this original soup is baked chicken gherkin. Since this concept is not yet widely used, I want to clarify that this chicken has nothing to do with small vegetables - it's just tiny in itself, no more than 500 grams. You take water into the soup based on what kind of soup you like, thick or liquid. The average is about 3 liters.

The soup is not difficult to prepare, but we will start cooking in the evening - we will definitely soak the beans in cold water. In the morning, drain the water from the beans, and put it together with chorizo, brisket (whole piece) and chicken gherkin cut into two parts in a saucepan and pour fresh cold water.

Put the pan on medium heat, bring to a boil and turn down the heat. Meanwhile, we are preparing a roast. To do this, peel and cut onion and garlic into small cubes, and then fry them until transparent in vegetable oil. A few minutes before the end of cooking, add paprika to the pan.

We send the roast to the soup and cook everything together until ready. Salt and pepper the dish is at the very end, so that the beans are cooked and acquire a delicate texture. If you add salt at the beginning, the beans will just harden. The preparation of the soup after the addition of frying lasts approximately 90 minutes.

Remove the meat ingredients from the finished soup, cut them into pieces and return them back. Serve the soup hot, sprinkled with finely chopped herbs if desired.

Bon appetit!