Chicken goulash soup is the first dish, which is so thick and nourishing that you do not need to cook the second one for dinner. This is a dish of Hungarian cuisine, which I brought a little of my own, because I cooked it in the summer. And in the summer, as you know, there are so many different vegetables and seasonings around that we can only hope to have enough space in the pan to hold all our ideas in it!
In general, instead of onions, I added green, plus new potatoes, which I never clean with a knife, just my abrasive washcloth. There is a mass of useful microelements in potato skins, in particular, it concerns young potatoes grown in their own vegetable garden.
- Cooking time: 1 hour
- Servings: 6
Ingredients for making chicken goulash soup with new potatoes and green onions:
- 2 liters of chicken broth;
- 700 g chicken breast;
- 200 g young potatoes;
- 100 g zucchini;
- 150 g carrots;
- 200 g tomatoes;
- 130 g green onions;
- 1 pod of chili;
- 60 g tomato puree;
- 100 g sour cream;
- 20 g wheat flour;
- 30 grams of sunflower oil;
- 5 g ground red paprika;
- salt, sugar, bay leaf, coriander, cloves, cardamom.
A method of cooking goulash soup made from chicken with new potatoes and green onions.
For the preparation of this dish, a deep roaster or thick-walled pan is needed, and in dishes with a thin bottom, meat and vegetables will be burned. So, pour unscented sunflower oil into the roaster and flavor it - add 2 bay leaves, a teaspoon of coriander seeds, 3 cloves, 3 boxes of cardamom. Put the finely chopped pod of red chilli seeds. Cards of cardamom need to be crushed, otherwise they will “explode” when heated.
Fry spices in oil until haze appears.
Cut the fillet from the chicken breast, leave the skin and bones for cooking broth.
Cut the fillet into narrow, long slices across the fibers, throw in the hot, fragrant aromatic oil with spices, fry quickly.
To the meat we add diced tomatoes and tomato puree, these additives will give the goulash its usual orange color.
Fry meat with tomatoes for 6 minutes - you need to soften the vegetables well, then pour the ground red paprika. You can add smoked paprika, it will turn out even more tasty.
Next, put in the roaster finely chopped green onions. In winter, instead of green onions, you can cook this dish with leek.
Now add new potatoes and zucchini. Put small potatoes whole, large tubers, cut large. Zucchini cut into circles.
Pour chicken broth into the roaster, increase the heat, bring to a boil.
Salt to taste, be sure to add 1 teaspoon of granulated sugar to balance the taste. Close the lid, cook on low heat for 40 minutes.
10 minutes before readiness mix sour cream and wheat flour, add a little cold broth or water to make it easier to stir the flour. Pour the mixture in a thin stream into the boiling soup, bring it to a boil again.
To the table goulash soup is served hot, sprinkle with fresh herbs.
For this chicken goulash soup with new potatoes and green onions, bake a bun of fresh white bread. There is nothing tastier than a spoonful of thick and fragrant soup with a crispy crust!
Chicken goulash soup with new potatoes and green onions is ready. Enjoy your meal!