Sauerkraut soup with chicken and celery

Step-by-step cooking

1. Step 1:

   

   Measure out the necessary ingredients. Peel the potatoes and onions. I took sauerkraut with carrots, so I didn't add extra carrots. If you have cabbage without carrots, then you can add fresh, grating it on a grater. I strongly advise you to add a celery stalk to the broth. It will give a pleasant aroma and taste that will go well with sauerkraut, and also provide a pleasant green shade to the dish. Also wash the dill and chop finely.

2. Step 2:

   

   Wash the chicken fillet, dry with paper towels, remove the films, fat layers and cut into medium cubes.

3. Step 3:

   

   Put the chicken, a whole onion and a peeled celery stalk in a saucepan. Pour in high-quality filtered or bottled water. Put the pan on the fire. Bring to a boil, reduce the heat to low and cook for about 20 minutes, removing the resulting foam. The amount of water can be increased or decreased depending on what kind of soup you want to cook: thick or more liquid.

4. Step 4:

   

   Remove the chicken pieces from the broth with a slotted spoon and transfer them to a separate container.

5. Step 5:

   

   Strain the broth through a fine sieve or a gauze piece folded in half. Return the pan with the strained broth to the fire.

7. Step 6:

   

   When the broth boils, put the sliced potatoes. Cook over low heat, stirring, for about 10 minutes.

8. Step 7:

   

   Return the boiled chicken pieces to the soup.

9. Step 8:

   

   Add sauerkraut with carrots. For a brighter taste and aroma, you can pour a little brine into the soup. Cook for another 5 minutes.

10. Step 9:

    

    Pour chopped fresh dill into the soup.

11. Step 10:

    

    Turn off the fire. Cover the pot with a lid and let the soup brew for 10-15 minutes. Then pour on plates and serve to the table until it cools down.