Sauerkraut soup with chicken

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients for making sauerkraut soup with chicken. Potatoes and carrots should be thoroughly washed with a brush under running water. You can take any part of the chicken: thighs, shins, wings. If you choose a more dietary option, chicken fillet is suitable. The chicken should be fresh, only then the broth will be transparent.

2. Step 2:

   

   To make soup, take a pan made of non-oxidizable materials. Aluminum won't do here. When laying the ingredients, the volume of the soup will increase, this should be taken into account when choosing the volume of the pan. Wash the chicken thoroughly, dry it. Pour cold water in a saucepan. It is cold, so that all the taste and broth of the chicken goes into the broth.

3. Step 3:

   

   Bring the chicken to a boil over high heat. Remove the foam formed at the same time so that the broth remains light and its appearance is not spoiled by flakes of curled foam.

4. Step 4:

   

   Peel and wash the onion. Put a whole onion into the boiling broth so that the broth is fragrant and has a golden color. Simmer the chicken for 30 minutes until tender. The cooking time will depend on the size of the chicken pieces. Remove the finished chicken from the broth on a plate. If the foam is not removed very well, you can strain the broth. At the same time, be careful not to get burned! Remove the onion, it is no longer needed.

5. Step 5:

   

   If sauerkraut is chopped coarsely, chop it smaller so that it cooks faster. Lower the cabbage into the boiling broth, add fire so that the cabbage boils. After boiling, cook the cabbage over low heat until half cooked.

6. Step 6:

   

   Cool the chicken taken out of the broth so as not to get burned. Separate the chicken from the bones, cut it with a knife or chop it into pieces with your hands.

7. Step 7:

   

   Peel and wash the carrots. Cut the carrots into thin strips so that they fry better during further browning.

8. Step 8:

   

   Cut the second onion into small cubes. This is a traditional form of slicing for soup.

9. Step 9:

   

   Put the prepared carrots and onions in a frying pan with vegetable oil. We need to gently save the vegetables in low-fat oil. This will give a delicate consistency and golden color to the vegetables. Pass the vegetables over low heat without a lid, stirring occasionally. Bring the vegetables to softness.

11. Step 10:

    

    Add tomato paste to the vegetables, mix. Tomato will give the soup a beautiful shade and a pleasant taste. Simmer the vegetables while stirring for another 5 minutes.

12. Step 11:

    

    Peel the potatoes, wash them, cut them into cubes. This form of potato slicing is well suited for the first course.

13. Step 12:

    

    Return the chicken to the pan. When you pour the soup when serving, chicken pieces will easily fall into each serving.

14. Step 13:

    

    Put the prepared potatoes in the soup, stir, bring to a boil. It is very important when cooking soup to constantly monitor it, not to allow it to boil too much. The calmer and slower the soup boils, the tastier it will be. Cook the potatoes for 7-10 minutes.

15. Step 14:

    

    Put the browned vegetables in the soup, mix. Add salt to the soup. It is always necessary to salt the soup at the end of cooking, but not too late, and when the main products in it have just been cooked and are able to absorb salt evenly. If you add salt to the soup too early, when the products are still solid, then it takes longer to cook and can be over-salted, since salt mostly remains in the liquid. Simmer the soup for 5 minutes.

16. Step 15:

    

    Wash the parsley, dry it. Finely chop so that the spicy taste of parsley is better revealed in the soup.

17. Step 16:

    

    Add parsley and bay leaf to the soup. This will make the soup more fragrant and delicious. Stir the soup, taste, add salt if necessary. Simmer the soup on low heat for 5 minutes.

18. Step 17:

    

    Remove the soup from the stove, let it brew under the lid for 15 minutes. During this time, the soup will "ripen", spices and salt will be evenly distributed in the soup. Its liquid part will acquire a pleasant thick consistency.

19. Step 18:

    

    Serve the soup hot. If desired, you can add sour cream to the soup. Enjoy your meal!