Chicken foot soup
Composition / ingredients
8
servings:
Cooking method
1. Chicken legs are washed, cleaned of films and remove the phalanges with claws. Fill with water and put the pan on the fire.
2. Peel and finely chop the onion. Peeled carrots are three on a coarse grater, and potatoes are peeled and cut into small cubes, all the ingredients are sent to cook.
3. Salt the broth and add dry spices. Cook over low heat, with the lid closed, so that all the flavors remain in the soup. Cook for about half an hour, until the vegetables are soft. Pour the soup and sprinkle with chopped herbs.
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
- Garlic - 143 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Chicken feet - 215 kcal/100g
