Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients. To make a soup with corn grits and chicken, we will need: 3 liters of water; 300 g of potatoes; 100 g of corn grits; 40 g of frozen peas; 1 chicken leg (I added another wing and neck for fat content; 1 onion; 1 carrot; 1 celery stalk; 1 bay leaf; ground black pepper; salt.
Step 2:
Rinse the corn grits thoroughly until clear water.
Step 3:
Peel potatoes and cut into medium cubes.
Step 4:
Peel and grate the carrots on a coarse grater.
Step 5:
Wash the chicken leg. Put a ham, a whole onion and a celery stalk in a saucepan.
Step 6:
Pour 3 liters of water. Put the pan on medium heat, bring to a boil and cook the broth for about 35 minutes, removing the foam. At the end of cooking, remove the onion and celery and discard.
Step 7:
Remove the ham and separate the meat from the bones.
Step 8:
Strain the broth and return to the fire.
Step 9:
Add grated carrots and corn grits to the broth. Bring the soup to a boil and cook for about 15 minutes, stirring.
Step 10:
Add potatoes and frozen peas. Cook for about 20 minutes more until the potatoes are ready.
Step 11:
Return the chicken meat to the pan. Also add bay leaf. Season the soup with salt, pepper and mix. Let it boil and cook for about 5 more minutes.
Step 12:
Remove the finished soup from the heat, cover with a lid and let it brew for 10 minutes. Then pour into plates. Enjoy your meal!
After cooking corn tortillas, I have half a pack of corn groats left. And I immediately found where else to attach it: I cooked a delicious corn bread on kefir, the recipe of which I will also share here soon, as well as a soup with corn groats. This was the first experience of using corn groats in the first dishes. Usually I cooked such soups with rice, sometimes with millet or buckwheat. Corn grits give the soup a completely different taste. Not very familiar, but pleasant. Only the cereal needs to be washed very, very well to wash the starch out of it. Otherwise, dishes with poorly washed cereals taste bitter.
And to keep the broth transparent, I not only washed the cereal, but also boiled it separately in hot water for about 3-4 minutes. All the dregs from the cereal went away and the broth in the soup turned out to be quite transparent.
Caloric content of the products possible in the composition of the dish
- Onion - 41 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
- Ground black pepper - 255 kcal/100g
- Fresh green peas - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Corn groats - 337 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Chicken leg - 185 kcal/100g
- Celery stalk - 12 kcal/100g
