Soup with celery on chicken broth. Soup with chicken and selera. Soup with cabbage, celery root and chicken

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Soup with corn, selera and cock - spravzhnya winter grass, won't sitna and savory. All vegetables, like vicarious for cooking, can be taken fresh or frozen - it doesn’t matter to taste. If you don’t take the cock, but on the brush, then we’ll make the broth we’ll cook - but it’s a bonus, especially for people. It’s easy to finish the soup, it’s possible to have a lot of colors and a delicious vegetable relish.

warehouse

200 g chicken meat
2-3 bay leaves
2-3 cards
1 carrot
1 cibulina
1 petiole celery
1 licorice
1/2 corn head
1/5 tsp ground saffron
2 tbsp. l. dewy olive
1 tsp salt
green cibula before serving

Cooking

1. The first thing to do is to prepare the vegetables, put the broth to cook. At the saucepan, put small pieces of chicken and bay leaf, and other spices. Pour in water (about 1.5 l) and set to boil. After boiling, I need to take it out and cook it on a weak fire.

2. Peel the potatoes, remember and cut them into cubes or straws. After 30 minutes of cooking the broth, you can transfer the potatoes to the pan.

3. Now a black vegetable for greasing. Znіmіt lushpinnya z tsibuli-rіpki, roughly chop yogo. Peel the carrots with a vegetable peeler, cut them into cubes or grate them on a grated grate.

4. Peel the celeriac and licorice pepper, crush, finely cut. For pepper, do not forget to cut the fruit.

5. In a frying pan, heat olive oil or topsoil. Spread the sprout on the baked surface of the cibula and carrots, sauté the whilini 3. Then add the seler and licorice pepper. Stir and saute 5 quills on a weak fire, after which transfer to a saucepan with broth.

Chicken soup - "pearl" in the recipes of culinary specialists of the world. On the basis of the broth from the meat of this svіyskogo bird, the first seasons are created for the fate, for the skin of the day, and bring to the holy. Same chicken soup chik Folk medicine I recommend eating for colds. And sometimes you can treat yourself to homemade soups from selera, you might not get sick in the heat. Aje selera - a reference for vitamins.

Prepared for this recipe, the strain is reminiscent of the ease of preparation and the availability of ingredients, it is miraculously suitable for adding variety to the everyday diet.

Warehouses:

400 g chicken fillet;
150 g of celery root;
500 g potatoes;
200 g carrots;
100 g cibuli;
fresh parsley;
150 g lokshini;
4 black peppercorns;
roslinna oliya;
sil.

Cooking:

m'yaso with medium shmatochki and smear on olії until golden color, mayzhe readiness;
fill with small cubes of celery and add yogo to the bird;
clean the potatoes and cut them with medium skewers;
Pour water (2 liters) near the pot on the stove, add fire, add potatoes, selera and meat;
cut the carrots into strips and cover the cibula with cubes;
put the cibula with carrots into a frying pan with butter until golden color, then transfer the vegetables to the saucepan;
add peppercorns, salt;
after the moment of boiling, about 25 quills are needed to prepare the soup;
for 5-8 hvilin before readiness, put lokshina into the pan and trim fresh greens.

Video on the topic:

Sirny soup with celery and cock

This cream-soup has a thick, shovky consistency and a thin top-mushroom relish. Choose yogo for serving at dinner or in the evening - it means, zdivuvaty quietly, that you have chosen to sit at the table for a quiet, as it is customary to serve in France in restaurants of high cuisine.

And the ruddy croutons add to your appetite.

Warehouses:

200 g chicken fillet;
120 g of celery stalk;
350 g of processed syrah (top, without additives);
1/3 flask
300 g fresh ovens;
100 g cibuli;
top oil;
olive oil;
strength;
black chalking pepper, nutmeg;
a sprat of a loaf of bread.

Cooking:

boil meat in salty water (1 l);
sieve the broth;
mushrooms are called handkerchiefs;
paint the cibula with cubes;
small shmatochki narіzhte seler;
at the pan with a sum of oils, smear and then extinguish 5 quills of mushrooms, cibula and seler with a stretch;
pour the vegetables and mushrooms with broth, bring to a boil, boil 25 chills;
soak mushrooms with vegetables in broth, grind in puree at the blender bowl and turn at the pan;
add to them the sires of sir;
if the sir is melting, salt the soup, pepper, add | add |
pour in the tops, lay the chicken meat and fill the soup on the stove with more sprats of quills;
dry in a frying pan vershokov oil diced loaf.

Video on the topic:

Chicken soup with vermicelli, celery and carrots

Preparations for this recipe, tomato soup avenges the taste of Italian cuisine for the basil rahunka and rejoices with a rich palette of relish for the parsnip presence rahunka. And it’s not recommended to add potatoes to the new one - you’ll “shove” all the charm of the strain.

Warehouses:

400 g chicken fillet;
100 g vermicelli;
50 g of parsnip root;
70 g of celery root;
130 g of celery stalk;
150 g carrots;
100 g cibuli;
200 g fresh tomato;
2 tbsp. l. tomato paste;
3 chastochki to the watchmaker;
dry basil greens;
roslinna oliya;
black chalking pepper;
sil.

Be-yak a woman bazhaє mother string of a figure, a healthy color of the skin, a hairy hair. You can achieve everything, vicarious in the same product with a wide range of vitamins, mineral salts and calories, which will energize the meager amount. One of these products is Seler. It accompanies the cleansing of the body from carcinogens, mimicking them from the body in the sight of its juice, like a galm old shkir. On yoga overexertion, people need to be rich in more calories, which causes a decrease in the vag.

Soup puree with celery and cock

Warehouses:

chicken breast - 2 pcs.;
cibulya ripchasta - 2 pcs.;
carrot - 1 pc.;
potatoes - 1 pc.;
zucchini - 1 pc.;
selera - 2 stalks;
tops (10% fat) - 0.5 l;
strength for relish;
pepper - for relish;
- for the taste.

Cooking

Pomit that peeled vegetables cut into cubes, and the stalk of celery on thin rings. We add olive oil to the frying pan and add the vegetables. Constantly stirring, quenching the vegetables on the middle fire, chills 20-25. At the same time, at 2 liters, boil the cock until cooked. Distantly zvarenu chicken breasts that is cut into small pieces. Then, together with the vegetables, turn the trigger into a saucepan and refine with a blender until I become mashed. Dodaemo tops, strong that pepper for relish and warm the grass on the stove five hvilin.

The soup is served with trimmed greens.

Soup with cabbage, celery root and chicken

Warehouses:

white cabbage - 200 g;
selery root - 150 g;
chicken fillet - 400 g;
potatoes - 4 bulbi;
Bulgarian licorice pepper - 75 g;
carrot - 3 pcs.;
qibulya - 1 pc.;
dried basil - 10 g;
dried mother board (oregano) - 60 gr.;
strength for relish;
lemon - 1 pc.

Cooking

We clean the commemoration of the celery root and rub it through a large grater. So that the selera does not darken, we fill it with water lemon juice. Cook until cooked chicken fillet large narizaemo. Carrot, cibula and potatoes clean and fresh cubes. Pepper is cleaned as a small straw. For boiling chicken broth or water (if you want to change the calorie content of the soup), we put the ingredients in the next sequence: potatoes, pepper and carrot, after 5 strands of chicken, seler and cibula. After boiling the soup, add basil, oregano and that strength. Cabbage, peeled in front and cut into thin strips, put into a saucepan after 5 quills after herbs. Cook on a small fire until the potatoes are ready. We know the soup from the fire and it’s hot close to the fire.

Similarly, soup with chicken can be made from stem selery.

Homemade chicken broth from celery - not only the first hot grass, but the strength, energy and inspire faces in the cold. Broth with triggers for a cim recipe, we’ll see through, beautiful and savory. If you cook chicken breasts, taking the skin in front of it, then the broth will be practically dietary. Root or celery stalks, added to the broth, crush yogo more rich and fragrant.

Recipe

Warehouses:

500 grams of chicken
2 liters of water
1 carrot
1 head of cybuli
strength for taste
black pepper chalk
2-3 chastochki hourly
1 stalk celery
bay leaf
greens crop and parsley

Cooking method

Remember the chicken, pour a small amount of water and bring it to a boil.
Take away the broth, anger the chicken, rinse it with cold water, then put it in a saucepan again, pour it with water and put it on the fire.
If the broth heats up, salt a little of it and take good care of the pine you picked.
Peel the carrots, grate them on a large third or cut them into strips and put them into the broth. Bring it to a boil and then take it again.
Dip the head of the cybuli into the broth completely and into the lushpinnya, having washed it well in advance and cleaned it from the zayvih brooks. Tsibulya give the broth a golden flavor and aroma.
Chastki chasnik finely pored or grated on fine grated and also added to the broth at once with cut stalks or celery roots. Over-picking the chasnik will not be clearly seen in the broth, but to paint the relish of the broth.
Boil the broth until the chicken is ready, so if the meat becomes easily creamy from the brushes.
10 minutes before the end of the broth cooking, if necessary, salt, pepper to taste and put a bay leaf.
Before the time, turn off the fire, requiring the bay leaf to be vinified for the cibulin broth.

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