Chicken soup with potatoes and leeks

Chicken soup with potatoes and leeks - a warm embrace in a bowl

Chicken soup with potatoes and leeks is a traditional dish that brings a touch of comfort on chilly days. This recipe is not only tasty but also nourishing, packed with fresh vegetables and delicious flavors. Preparing chicken soup is a family ritual, a moment when everyone gathers around the table to savor a dish that blends tradition with love. In this guide, I will accompany you step by step in making this recipe, providing you with useful tips, information about ingredients, and delicious variations you can try.

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Number of servings: 6

Essential ingredients:

- 500 g chicken meat (back, wings, neck, thighs - the choice is yours!)
- 4-5 large potatoes
- 1 leek
- 1 carrot
- 1 onion
- 1 slice of celery
- 1 slice of parsnip
- 1 tablespoon of tomato paste
- 1 tablespoon of pepper paste
- 1 red bell pepper
- 1 yellow or green bell pepper
- Salt and pepper, to taste
- 1 cup of borscht (or to taste)
- 4-5 liters of water
- Fresh herbs: parsley, dill, lovage, tarragon

Preparing chicken soup with potatoes and leeks

1. Preparing the meat: Start by washing the chicken pieces well under cold running water. Then, cut them into smaller pieces so they cook evenly. Place the meat in a large pot and add cold water, ensuring it is completely covered. Bring to a boil, and once the water starts boiling, remove the foam that forms on the surface. This will help achieve a clear and appetizing soup.

2. Preparing the vegetables: While the meat is boiling, peel and wash all the vegetables. Chop the onion finely, and dice the bell pepper into small cubes. Grate the carrot on a large grater, while the celery and parsnip should be cut into cubes. The potatoes, on the other hand, will be cut into larger cubes to feel the distinct textures in the soup.

3. Adding the vegetables: After removing the foam from the soup, add the grated carrot. Let everything boil for 5-10 minutes, then add the onion, sliced leek, and bell peppers. Continue boiling for another 10 minutes, so the flavors combine well.

4. Including aromatic ingredients: Now is the time to add the celery and parsnip. Let the soup simmer on low heat, checking the consistency of the vegetables from time to time. When they are almost cooked, add the strained borscht (which has been previously brought to a boil in a separate pot), the tomato paste, and the pepper paste. Mix everything well.

5. Adjusting flavors: It is essential to adjust the taste of the soup with salt and pepper according to your preferences. Let the soup boil for a few more minutes, then turn off the heat. Add the finely chopped fresh herbs for an extra flavor and a fresh look.

6. Serving: Chicken soup with potatoes and leeks is served hot, accompanied by a spoonful of sour cream and, for those who prefer a bit of spice, add hot pepper. This combination will turn each serving into a true delicacy.

Useful tips for preparing chicken soup:

- You can experiment with different types of chicken meat, such as chicken breast or even turkey meat, for a lighter version.
- The vegetables can be adapted according to the season or preferences. For example, you can add zucchini or green beans.
- Use fresh herbs for a more intense flavor. Lovage and tarragon are excellent in soups.
- If you want a lower-calorie version, you can reduce the amount of oil and sour cream, but remember that these add extra flavor.

Nutritional information:
A serving of chicken soup with potatoes and leeks contains approximately 250-300 calories, depending on the ingredients used. It is a nourishing meal, rich in proteins and vitamins, thanks to the fresh vegetables it contains. The soup is easy to digest and can be an excellent option for a healthy lunch or dinner.

Frequently asked questions:

- Can I use other types of meat? Of course! You can experiment with turkey meat or even beef, but the cooking time may vary.
- How can I make the soup spicier? You can add a little fresh hot pepper or chili flakes during cooking.
- What can I use instead of borscht? If you don't have borscht, you can use lemon juice or vinegar, but adjust the amount so as not to make the soup too acidic.

Chicken soup with potatoes and leeks is not just a simple recipe, but also an opportunity to create beautiful memories around the table. Whether you prepare it for a special occasion or simply to enjoy a comforting meal, each spoonful will bring a smile to the faces of your loved ones. Enjoy your meal!