Chicken, sour cream soup

Photo by Yelda Kekeme from Pexels

Nutritional value (per 100 g):
Caloric content – 37 kcal
Proteins – 3 g
Fat – 1.3 g
Carbohydrates – 3.2 g

Leeks (white part only) – 2 pcs. (300 g)
Bulb onions – 1 pc. (120 g)
Garlic – 4 cloves
Potatoes – 2 pcs.
Chicken fillet – 200 g
Sour cream 10% – 250 g
Salt, pepper – to taste
Filtered water – 1.5 l

Cooking method:

  1. First of all, we send the chicken breast to the fire. Bring to a boil, wash. Fill with clean water, salt to taste and send back to the fire.
  2. Chop the garlic, leek, and onion. Cut the potatoes into cubes.
  3. Add vegetable oil to a clean saucepan and send onions and leeks there. Simmer over medium heat for 4 minutes, stirring occasionally. After 4 minutes add the garlic and simmer for another 2-3 minutes.
  4. Take out the chicken breast and leave it to cool and pour the vegetables with the broth. Add potatoes and a little black pepper there. Cover with a lid and cook until the potatoes are cooked.
  5. Bring the finished soup to a homogeneous mass using a blender. Add sour cream. We go through the blender again. Add the chicken breast cut into small pieces, mix, cover, and let the white soup boil.
  6. Serve soup with boiled egg, horseradish, and herbs.

2 thoughts on “Chicken, sour cream soup”

  1. Pingback: Low-calorie pizza recipes - For Health

  2. Pingback: Gadlibje (chicken in sour cream in Kabardian style) - For Health

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