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Kalia - a spicy, thick soup with a spicy and thick in consistency broth, cooked with the addition of brine, most often, cucumber. There are three types of first courses of this kind: Kalia, rassolnik and Solyanka. They are all very tasty and different from one another by the presence or grains, or potatoes, or other additives and, of course, the level of spiciness. Cal cook fish, meat, chicken broth or broth of fowl. Homeland cagli Finland and originally the soup was made only on fish broth (kala - fish), the more interesting how the soup was to belong to the Russian cuisine. Cal I cooked in chicken broth was very tasty, I recommend to try.
Ingredients for Kalia
- Chicken thigh - 150 g
- The chicken legs - 150 g
- Sausages - 70 g
- Spinach - 50 g
- Potatoes - 2 PCs
- Pickled cucumber - 3 PCs
- Carrots - 3 PCs
- Onion - 1 piece
- Celery root - 1/4 PCs
- The Apium graveolens Dulce - 40 g
- Brine - 1 Cup.
- Garlic - 2 the tooth.
- Black pepper
- Vegetable oil
- Flour - 3 tbsp.
Step by step instruction of cooking Kalia
Products. Products a lot, but the cooking process is simple. Raw piece of chicken I had pre-boiled in salted water on low heat (this step I have omitted), the presence of ready-made broth (about 1.5-RA l) is assumed.
Spinach, carrots, celery root cut into strips (spinach large), stemmed cut across the stalk, onion - quarters of the rings.
Potatoes cut into small cubes pickles - strips, garlic - small, sausage - across.
Chicken (boiled and smoked) cut into small pieces.
next to the meat perched flour.
Prepared vegetables, except the spinach, fry in a little vegetable oil and stew under a lid until soft (about 10 minutes).
At the same time boil the potatoes until soft in chicken broth (about a Cup of broth and place them molded).
To the vegetables add the spinach and simmer for another 5 - 6 minutes.
The broth to the potatoes sent with spinach stewed vegetables, chicken meat and bring to a boil.
While the broth is boiling, fry on a dry pan until light brown flour (while stirring).
Flour bred, before left the broth, and pour in the prepared soup. proverjaem soup about 10 minutes after boiling.
2-3 minutes before end of cooking add to soup, garlic, salt and pepper.
At the end of cooking the soup, pour the brine (I have cucumber, but the cabbage), bring to a boil and remove from heat.
The soup is ready. Serve with sour cream. Very tasty with toasted black bread.