Composition / ingredients
Cooking method
White cabbage soup with chicken is an excellent first course, especially it goes well after the festive plentiful feasts, when you are tired of all sorts of smoked meats-salties and delights. Moderation (if you do not abuse spices) of white cabbage soup allows you to enjoy your own taste of broth and the aroma of vegetables.
1. Pour water over the chicken, bring to a boil, remove the foam. If the bird is domestic, continue cooking soup as usual. If from a poultry farm, it is recommended to drain the first broth, rinse the meat and pan, pour water again and continue cooking as usual.
2. Add chopped potatoes to the broth, bring to a boil, add chopped cabbage, add salt, cook over low heat until the vegetables are soft.
3. Prepare the dressing: lightly add onion and carrot in sunflower oil.
4. When the potatoes and cabbage are almost ready, enter the dressing, bay leaf, bring to a boil and turn off the stove. Let the soup brew for 20 minutes under the lid.
Calorie 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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
