Composition / ingredients
Cooking method
There is nothing complicated in cooking:
- prepare the broth: lower the chicken into boiling salted water and cook for 30 minutes;
- add diced potatoes to the finished broth;
- we separate the meat from the bones and use a blender to grind it together with boiled potatoes (to make the process more qualitative, add a couple of spoonfuls of broth);
- put the resulting puree in a saucepan with broth, add salt and pepper, cook for 5-10 minutes;
- grind green peas in a blender, add flour and milk, mix again until smooth consistency;
- add pea puree to the soup and cook it for 5 minutes;
- the last thing we add is pre-grated carrots and chopped onions fried in vegetable oil (for children, I chop these vegetables in a blender);
- bring to a boil for 3-5 minutes, pour into portions and, garnished with herbs, serve on the table.
Eat for health!
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
- 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
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dill greens - 38 kcal/100g
- Green peas fresh - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Pepper - 26 kcal/100g
