Soups

White soup


Ingredients for Making White Soup

  1. Chicken broiler carcass whole 2.5 kilograms
  2. Distilled pure water 4 liters
  3. Onion 1 piece
  4. Carrot 1 piece
  5. Laurel leaf 2 pieces
  6. Black peppercorns 3 pieces
  7. White champignon mushrooms fresh 500 grams
  8. Processed cheese 2 pieces
  9. Potato 500 grams
  10. Ground nutmeg tablespoon ground
  11. Salt to taste to taste
  12. Ground black pepper to taste to taste
  • Main Ingredients Mushrooms
  • Serving 8 servings
  • World CuisineAsian, Oriental

Inventory:

Knife, Plate, Cutting board, Large pan - 2 pieces, Sieve, Skimmer, Grater, Deep bowl, Ladle, Plate - 2 pieces, Tablespoon

Cooking White Soup:

Step 1: Cook the broth.

For broth, we need a fat, raw chicken, it can be purchased at the store. At home, wash the chicken with warm water. If there are uncleaned places with feathers on it, we remove them with a knife. We burn the chicken over the fire in order to remove the small hairs and small feathers that the cleaning machine simply could not remove. Rinse again. We put the chicken not divided into a large pan and fill it with clean distilled water so that it completely covers the chicken carcass. To start boiling water 3 liter. As it boils, we will gradually add a little water to the pan. This process is necessary so that the broth is not very greasy and that it is enough. The result will be 4 liters tasty white soup. Turn on the stove to a strong level and put on it a pan with chicken. Take 1 onion and 1 carrot rinse them under running water, clean with a knife, rinse again and add them to the pan with chicken and boiling broth. Vegetables add flavor to our broth. When the water in the pan boils, we fasten the stove to a medium level and bring the chicken to full readiness. A good broiler chicken will be ready in about 2 to 2.5 hours. Per 10 minutes until the end of cooking, add 3 peas of black pepper and 2 bay leaves. After the broth is cooked, remove it from the stove. We take out the chicken from the broth using a slotted spoon and put it in a deep bowl. Gently with a knife, divide it into parts right in the bowl. Do not try hard, 3-4 parts will be enough, this process is needed so that the chicken cools down faster. We take a clean deep saucepan, set a sieve on it and filter the broth through it. This is necessary in order to remove cooked carrots and pieces of boiled onions. After filtering, we throw out the whole mass that remains on the sieve. We put the pot with the broth in it on the stove, which is turned on to the middle level. The broth is heated again, and we begin to prepare all the other ingredients.

Step 2: prepare potatoes and mushrooms.

Take 500 grams of raw potatoes and 500 grams of white fresh champignonin. We rinse each ingredient individually under running water. We clean the washed potatoes with a knife from the skin, rinse again and rub on a coarse grater into a deep bowl. Mushrooms, put on a cutting board, with a knife from the legs of the mushrooms, cut off the root part and rub pure mushrooms on a coarse grater in a deep bowl.

Step 3: prepare the processed cheese.

We unfold the curds bought in the store from the foil in which they are wrapped. We leave the lower part of the foil and directly on it the cheese mode with a knife for cubes of arbitrary size. It is desirable that the cube in size was not very large. Cheese sliced ​​in this way will melt faster in the soup. We smooth the processed cheese to the side and let it melt a little. Meanwhile, a chicken is waiting for us.

Step 4: prepare the meat.

After the chicken has cooled, we disassemble it into smaller parts. We clean the boiled chicken from the bones and lay on a cutting board. With a knife, cut the chicken into small or medium pieces. Exemplary diameter of 1 piece 1 per 1 centimeter. Put the chopped chicken on a plate.

Step 5: combine the ingredients.

While all the products we needed for the white soup were being prepared, the broth in the pan boiled again. In a gurgling broth over medium heat, add the melted melted cheese, boiled chicken, grated potatoes. Boil all the ingredients together for 15 minutes. Mushrooms and potatoes grated on a coarse grater during this time will be cooked, and boiled chicken meat will become even softer and absorb more, now cheese broth. Mix all the ingredients with a ladle. Per 5 minutes until the end of cooking, add ground nutmeg to the almost ready soup and salt it if necessary. White soup, ready. Pour it on plates with a ladle.

Step 6: serve white soup.

White soup sprinkled with black pepper on top. You can also chop parsley and dill and sprinkle soup on them. This dish can be served with fresh sour cream, sour cream sauce or cream, which must first be put in a separate dish. The delicious first course was excellent. Enjoy your meal!

Recipe Tips:

- - Chicken broth is always cooked over medium heat, so that it would be more transparent.

- - Potatoes in the soup can be cut into ordinary small cubes with a diameter of 5 by 5 millimeters.

- - In a white soup, instead of the usual hard cream cheese, you can put liquid cream cheese.