I had a chicken at my disposal that I carefully divided to prepare a delicious roast, crispy schnitzels, and a comforting soup. The first step was to debone the chicken breast, which I set aside for later use in the schnitzels. I reserved the thighs and wings for the roast, and the bones from the back, along with the breast and neck bones, I put to boil in a large pot with water and a teaspoon of salt to obtain a rich and flavorful soup.
While the water was boiling, I began to prepare the vegetables. I peeled a large onion, which I chopped finely, then sliced the carrots and parsnips, and diced the celery into small cubes. The turnips, with their fine texture, I grated on a grater, and the potatoes, after peeling and washing them, I diced. I removed the seeds and skin from the ripe tomatoes, which I diced, and chopped the peppers, preparing them to add flavor to the soup.
In a saucepan, I added coconut oil, which provides a delicious taste and a special aroma. I added the chopped onion, then the peeled and seeded tomatoes, the diced peppers, and the grated turnips. I let everything sauté, stirring occasionally, until the flavors intertwined beautifully and the turnip began to soften.
After obtaining a fragrant base, I added the carrots, celery, and parsnips, stirred a little, then strained the soup from the chicken bones over the vegetables. I seasoned with salt and pepper, letting everything simmer quietly. After the soup began to boil, I added the rice and the potato cubes, continuing to cook for about 20 minutes until all the ingredients were perfectly cooked.
In the end, I turned off the stove and added a handful of freshly chopped parsley, which brought an extra freshness and color to the soup. This soup is served plain, but we prefer to enrich it with a generous spoonful of sour cream, which gives it a creamy and comforting taste. So get ready to enjoy a hearty portion of this delicious soup, perfect for chilly days!
While the water was boiling, I began to prepare the vegetables. I peeled a large onion, which I chopped finely, then sliced the carrots and parsnips, and diced the celery into small cubes. The turnips, with their fine texture, I grated on a grater, and the potatoes, after peeling and washing them, I diced. I removed the seeds and skin from the ripe tomatoes, which I diced, and chopped the peppers, preparing them to add flavor to the soup.
In a saucepan, I added coconut oil, which provides a delicious taste and a special aroma. I added the chopped onion, then the peeled and seeded tomatoes, the diced peppers, and the grated turnips. I let everything sauté, stirring occasionally, until the flavors intertwined beautifully and the turnip began to soften.
After obtaining a fragrant base, I added the carrots, celery, and parsnips, stirred a little, then strained the soup from the chicken bones over the vegetables. I seasoned with salt and pepper, letting everything simmer quietly. After the soup began to boil, I added the rice and the potato cubes, continuing to cook for about 20 minutes until all the ingredients were perfectly cooked.
In the end, I turned off the stove and added a handful of freshly chopped parsley, which brought an extra freshness and color to the soup. This soup is served plain, but we prefer to enrich it with a generous spoonful of sour cream, which gives it a creamy and comforting taste. So get ready to enjoy a hearty portion of this delicious soup, perfect for chilly days!
Ingredients
2 medium onions, 2-3 medium carrots, 1 parsnip root, 2-3 potatoes, rice (one teaspoon per serving), celery stalk (leaves if you want), 1-2 bell peppers (depending on size), 1-2 tomatoes (depending on size), 2 larger kohlrabi, a bunch of parsley, oil, salt and pepper, chicken bones (pork, beef)