Bean soup with chicken and peas
4 servings
35 minutes
Bean soup with chicken and peas is a warming, nutritious, and aromatic dish of Russian cuisine. Its roots trace back to traditional village recipes where the combination of beans, peas, and chicken provided heartiness and rich flavor. Fried pieces of chicken add tenderness to the soup, while the mix of vegetables and spices gives depth and richness to the taste. Garlic and paprika add spicy notes, while marjoram completes the composition with a light herbal touch. This soup is perfect for cool days when you crave something cozy and warming. It can be served as a standalone dish or with a slice of rye bread. The ease of preparation and availability of ingredients make it a great option for family lunch or dinner.
1
Fry the chicken pieces in oil, remove them, and place them in a warm place.
- Vegetable oil: 1 tablespoon
2
Dice the celery and garlic, sauté in the fat used for frying chicken, add corn, peas, beans, salt, pepper, paprika, pour in broth and simmer for 15 minutes over medium heat.
- Celery: to taste
- Garlic: to taste
- Canned sweetcorn: 1 jar
- Canned chickpeas: 1 jar
- Canned beans: 1 jar
- Paprika: to taste
- Chicken broth: 800 ml
3
Add slices of fried fillet and marjoram to the soup.
- Chicken breast: 400 g
- Marjoram: to taste
