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Chicken Soup
Ingredients
3 liters of water
6 Chicken legs
1 Celery root
2 onions
4 potatoes
2 carrots
2 garlic cloves
Tomato paste- 3 tbs
Parsley-50 gr
Salt
Pepper
Ground chili pepper
2-3 bay leaves
Directions
Boil the water with a celery root, peeled garlic cloves, and one peeled onion on a small fire for about 25 minutes in a big pot. Take them out when they are soft and can be easily poked with a fork. Add 1 tbsp of salt and 1/2 tbsp of pepper. Add chicken legs and bay leaves to the boiling water and increase the heat. Boil for another 20-25 minutes.
Peel the vegetables. Cut the peeled potatoes in small squares and add to the pot. Boil for 15 minutes. Chop the second onion in a really small squares. Then grate the carrots. Heat a pan and fry an onion on a small amount of vegetable oil for 3-5 minutes (till slightly golden) then add the carrots, and sprinkle with salt, pepper and ground chili pepper to taste. Fry it till the carrots are slightly soft and the onion is not too brown. Add the carrot mixture to the pot to boil. Add the tomato paste and boil for 10 minutes. Chop the parsley and add to the pot and boil for another 10 minutes.
Note:
All vegetables should be soft and easily poked with a fork. If the soup is not salty enough then add as much as you need. Though it is better if it is not salted enough rather than over salted.
Bon Appetit!
