Chorba is the common name for thick soup made from meat and vegetables of Romanian, Moldavian and Turkish cuisine, to which is added sour, boiled kvass. It turns out a very good combination of ingredients - well-boiled vegetables, tender meat and sour sourness. You can use ordinary rye kvass or apple, which is very easy to prepare at home from apple juice. Mix 1 l of fresh juice and 3 l of cold water, add 2-3 tablespoons of granulated sugar and a bag of dry yeast. A day later, the drink is ready, it will only drain.
The basis of the soup is a rich broth made from chicken or lamb. Prepare it in advance and freeze, so that at any time at hand was the necessary intermediate product.
- Cooking time: 1 hour 30 minutes
- Servings: 6
Ingredients for making chorba soup with apple kvass:
- 800 g chicken;
- 400 g potatoes;
- 150 g onions;
- 400 g tomatoes;
- 220 g carrots;
- 200 g of sweet pepper;
- 5 cloves of garlic;
- 100 g spaghetti or noodles;
- 700 ml of apple kvass;
- salt, cilantro, vegetable and butter for browning.
Method of cooking chorba soup with apple kvass
Cooking vegetables. To make the taste saturated, we pre-process them. Onions finely chopped, fry in a mixture of vegetable and butter to a transparent state.
Carrots are three large, sent to a well-heated pan, fry on medium heat for 5-7 minutes. Carrots, as well as onions, are best sautéed in butter and vegetable oil.
Red ripe tomatoes are steamed until soft over steam. Then wipe through a rare sieve.
We clean the sweet Bulgarian pepper from seeds, cut into strips.
We crush a few cloves of garlic with a knife, peel the husks, and cut them finely.
Clean the potatoes, cut the large root crops in half, leave small ones intact.
Another essential ingredient is noodles, ideally homemade, or spaghetti, you do not need to add much, about 30 g per serving.
So, boil the chicken. In the broth we put everything that makes it fragrant - a bunch of parsley, 2-3 bay leaves, celery, a few cloves of garlic. It is not necessary to pour a lot of water, 1 liter is enough, after boiling we prepare 45 minutes. When the meat is easily separated from the bones, add the potatoes, cook 15 minutes after boiling, salt to taste. The potatoes in this dish should be very soft and razvararoy.
Remove chicken and roots from the pan. Put the fried onions, browned carrots, garlic, sliced sweet peppers, mashed tomatoes and spaghetti, pour apple kvass. Again put on the stove, bring to a boil, cook another 25 minutes. Then leave for 20-30 minutes under the lid, so that the soup is real.
It should be noted that the kvass that you will add to the soup should not be sweet! Therefore, it is better to cook it at home.
Pour hot soup in plates, sprinkle with finely chopped cilantro, immediately served to the table. Enjoy your meal!
Usually portions of chicken, beef or lamb from broth, peeled, are put on plates.