Fresh cabbage soup with chicken and leaf salad - for summer summer lunch. When last year's cabbage is eaten, the new crop of white cabbage has not yet ripened, and the season of garden salad has already arrived, I cook this delicious soup. Salad leaves with success replace cabbage in shchi, it turns out even tastier. It is important not to digest the greens, it should be added at the very end of cooking, when the main vegetables are soft. What types of salad can be used for cooking the first courses? I think any, and experiments in the kitchen are only beneficial.
First cook the chicken broth, when it is almost ready, chop the vegetables. It remains to collect everything in a saucepan and cook fresh soup with chicken and leaf lettuce. Thus, it will take less than an hour to prepare a hearty, but light and healthy first course.
- Cooking time: 50 minutes
- Servings: 6
Ingredients for cooking fresh cabbage soup with chicken and lettuce.
For fresh soup:
- 300 g of leaf lettuce;
- 200 g of bell pepper;
- 100 g carrots;
- 100 g onions;
- 150 g young potatoes;
- 150 g zucchini;
- 50 g green onions;
- 15 ml of olive oil;
- bay leaf, spices.
For chicken broth:
- 700 g chicken;
- bunch of parsley and celery;
- bay leaf;
- garlic, salt, spices.
A way of cooking fresh cabbage soup with chicken and leaf salad.
Cook the broth. To make it tasty, take chicken drumsticks, wings and other parts of the bird with bones and skin. Add a bunch of parsley and celery with the roots, spices for chicken, bay leaf and a few cloves of garlic. Cook for 35 minutes after boiling, remove scum with a slotted spoon, add salt to taste. Ready broth is filtered through a sieve or through a colander so that it turns out to be transparent.
At the bottom of a deep saucepan, pour olive oil, throw 2 leaves of laurel and finely chopped onions.
Then we add the grated carrot, passe the vegetables until soft, the fragrant base is ready. If you have time, you can cut the carrot into thin strips, so it will be more beautiful.
Fleshy Bulgarian pepper cleaned from partitions and seeds, cut the flesh into cubes, throw in the pan.
Young potatoes with a washcloth with an abrasive layer, cut the potatoes into large slices. Early squash cut into circles with the skin, as the skin is delicate, it does not need to be cleaned.
We send zucchini with potatoes to the pan.
Then pour hot chicken broth, bring to a boil, cook for about 15 minutes, until potatoes are ready. While the vegetables are boiling, prepare the leaf salad. Soak the leaves in a basin with cold water to remove debris, then shake off the water. Cut the leaves into narrow stripes.
Green onions chop finely.
5 minutes before readiness we throw onions and lettuce into the pan.
Again, bring the soup with greens to a boil, cook for 3-4 minutes, remove from heat, cover with a lid.
To the table, fresh cabbage soup with chicken and leaf lettuce is served hot. To taste we fill with sour cream, sprinkle with fresh herbs. Enjoy your meal!
By the way, professional chefs filter the broth not even through cheesecloth, but through thick cotton fabric folded in several layers. So you can achieve almost perfect transparency.