Ingredients
- Chicken leg;
- 100 grams of pasta;
- 1 carrot;
- 1 onion;
- 1 parsley root;
- 2 potatoes;
- 70 g sour cream;
- 1 teaspoon of flour;
- 2 teaspoons of butter;
- Parsley and dill;
- Green onions;
- Bay leaf;
- Salt and pepper;
- Zest of one lemon;
- Juice of one lemon.
Method of preparation
Parsley root, wash in cold water and clean.
Chicken leg wash, cover with cold water and cook on low heat.
When the water boils, add the parsley and bay leaf. Simmer until cooked meat.
Then drain the broth and strain.
Leg cool. Remove the meat from the peel and separate the meat from the bones.
Cut the chicken into small pieces.
Onions clean, wash and chop the rings.
Wash potatoes, peel and cut into cubes.
Parsley, dill and chives wash and chop.
Grate the lemon zest grater.
Squeeze juice from lemon hands into the glass.
Carrots and onions Put the pan with hot butter.
Sprinkle with flour and cook over medium heat for two minutes. Then reduce the heat, pour a little water and cook for three minutes.
Broth, bring to a boil.
Put the potatoes and cook for five minutes.
Add the stewed onions and carrots.
Boil for five minutes, put the slices of meat, pasta, lemon zest and three tablespoons of lemon juice. Season with salt and pepper and cook for another ten minutes.
Ready soup sprinkle with chopped parsley, dill, green onions.
When a table, add the sour cream.