Soup is a traditional dish of Russia. It was prepared at all times. Soups were called bread and chowder. The loaves included cabbage soup, fish soup, hookah, borscht and solyanka. There were 60 types of cabbage soup alone: green, lazy, empty, with meat, with mushrooms, with fish, daily. In neighboring countries, there were even legends that Russians freeze cabbage soup for travelers on the road, and the dish only gets tastier from that.
- rye flour - 1.5 cups;
- warm water - 1 liter;
- onion - 1 pc.;
- chicken - 500-800 g;
- salt,
- seasonings and herbs - to taste.
Recipe:
- A day before cooking, pour the flour with water and put it in a warm place. The basis of the dish is raschin, or the so-called rye sourdough. Bubbles on the surface indicate that the crucifix is ready.
- Cook the chicken and onion broth. If desired, garlic, dry mushrooms, pepper, bay leaf are added to it.
- Add the starter culture to the finished broth, stirring the liquid constantly with a whisk.
The soup turns out to be thick, the consistency is like liquid sour cream. It is eaten with croutons, new potatoes, sour cream. You can fry the onion until golden brown and add it to the dish, put the chicken cooked for broth in a plate, chop a bunch of fresh herbs.
Ancient Russian dishes cannot be called refined and refined. But they have one significant advantage: they are very healthy, satisfying and consist exclusively of natural ingredients. Having cooked them in your kitchen, you will get an unforgettable pleasure and an explosion of emotions.
Comments
Post a Comment