Chicken noodle soup in Uzbek "Sayohat"
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A hearty warming soup for a cold winter day.
Ingredients for Chicken noodle soup in Uzbek "Sayohat"
- Meat - 300 g
- Carrots - 1 piece
- Parsley - 1 piece
- Onion - 2 PCs
- Peppers red hot chilli - 1 piece
- Cheese - 0,5 stack.
- Vegetable oil - 3 tbsp.
- Butter - 1 tbsp
- Black pepper - 1 tsp.
- Parsley - 0,5 Puig.
- Cilantro - 0,5 Puig.
- Flour - 1 Cup.
- Chicken egg - 1 piece
- Water - 0,5 stack.
Step by step instruction of cooking Chicken noodle soup in Uzbek "Sayohat"
To prepare the soup, you can use water and broth. I cooked the chicken for the salad, added the onion and carrots turned out fabulous broth.
Chicken meat cut into small pieces,
Pepper, fry in melted butter.
Strain the broth. Bring to boil 2.5 l of water or chicken broth, to give it the meat and then boil on low heat for 30 minutes.
Onions minced, parsley root or celery and carrots cut into thin strips. In vegetable oil fry the carrots and celery,
Add leeks and sauté for 1 more minute. If you are using onions, you can sauté all together.
In boiling broth put the browned onions and roots
To fill the noodles and keep on heat for another 10 minutes.
Cheese to grate on a coarse grater, a small piece - small.
In the finished soup add chopped hot pepper (several thin rings cut for garnish), chopped fresh herbs and grated cheese. Mix well.
When serving the dish pour the soup, sprinkle with finely chopped greens and garnish with rings of hot peppers on top and add a pinch of grated on a fine grater cheese.