Peasant soup with oat flakes

Step-by-step cooking

1. Step 1:

   

   How to cook peasant soup with oat flakes? Prepare the necessary ingredients. Any part of the chicken will do, I have a shin and thighs. It is important that the meat is fresh, so that the broth is light and transparent. Cabbage can be taken both fresh and sauerkraut. I took a small onion for broth and a medium one for roasting. Use odorless vegetable oil.

2. Step 2:

   

   Wash the chicken, put it in a saucepan of the required volume. Pour cold water over the chicken. Bring the chicken to a boil over high heat, while removing the resulting foam with a spoon. Reduce the heat, lower a whole small onion previously peeled into the broth. Cook the broth over moderate heat for 20 minutes.

3. Step 3:

   

   Rinse the sauerkraut with cold water if necessary, put it in a saucepan. If you use fresh cabbage, then add it to the soup after the broth is ready. Continue to cook the soup over moderate heat until the cabbage is half cooked.

4. Step 4:

   

   Wash carrots with a brush under running water, clean. Cut the carrots into strips.

5. Step 5:

   

   Pre-peeled large onion cut into small cubes.

6. Step 6:

   

   Pour vegetable oil into the pan. Fry the vegetables over medium heat until soft. Do not forget to stir the vegetables so that they cook evenly and do not burn.

7. Step 7:

   

   Pre-washed and peeled potatoes cut into medium cubes.

8. Step 8:

   

   Check the chicken for readiness. If the chicken is soft and easily separates from the bones, remove it from the broth along with the onion. The onion is no longer needed. Cool the chicken a little.

10. Step 9:

    

    Put the prepared potatoes in the soup, bring to a boil, increasing the heat. Cook the soup over moderate heat for 5 minutes.

11. Step 10:

    

    Pour in the oat flakes, mix. Cook for another 5-7 minutes. Oat flakes use exactly the type of "hercules", and not instant cooking. With "hercules" the soup will turn out tastier, it will give the desired consistency. During cooking, monitor the degree of boiling of the soup. Do not allow it to boil strongly, the boiling should only be moderate.

12. Step 11:

    

    Put the fried vegetables in a saucepan, mix. Add salt to the soup. It is always necessary to salt the soup almost at the end of cooking, when the main products in it have just been cooked and are able to absorb salt evenly. If the soup is salted too early, when the vegetables are still firm, then it takes longer to cook and may be over-salted, since the salt will remain in the liquid.

13. Step 12:

    

    Free the chicken from the bones, chop it into pieces with your hands or cut it with a knife. Add the chicken pieces to the soup, stir. Cook on low heat for about 3 minutes. While cooking the soup, you need to stir it periodically, monitor the degree of readiness of the components, taste it.

14. Step 13:

    

    Wash the bay leaf, add to the soup, mix. You can add any spices and seasonings to taste. Simmer the soup at a low boil for 7-9 minutes.

15. Step 14:

    

    Remove the pan from the heat, let the soup brew with the lid closed for 10-15 minutes. During this time, it will acquire a pleasant thick consistency and become more fragrant.

16. Step 15:

    

    Serve peasant soup with sour cream. Bon appetit!