Ingredients
- 500 g (1,1 lb) chicken
- 1 onion (100 g – 3,5 oz)
- 1 carrot (100 g – 3,5 oz)
- 1 parsnip (100 g – 3,5 oz)
- 1 bell pepper (100 g – 3,5 oz)
- 150 ml (5,2 oz) tomato juice
- 200 ml (7 oz) sour cream
- 1 tbsp finely grated horseradish
- 3 tbsp lemon juice
- 1 tbsp salt
- 2 tbsp vegetable oil
- 2-3 tsp parsley
Directions
- Boil the chicken meat for 30 minutes in 2 and a half liters of water (0,66 gall) and remove the foam.
- Wash, peel, and finely chop/shred the vegetables. (onion, carrot, parsnip, bell pepper)
- Saute the chopped vegetables in 2 tbsp vegetable oil for a few minutes until they become soft.
- Add tomato juice over the vegetables and let the sauce cook for another 5 minutes.
- Mix the sauteed vegetables with the chicken infusion and let the soup boil for another 20 minutes.
- Mix the sour cream with lemon juice, 1 tbsp of horseradish, and 1 tbsp of salt.
- Turn off the stove, pour the sour cream mixture over the soup, and blend well.
- Season with parsley.
- Let the soup rest for 15 minutes before serving.
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