Chicken Soup with Beef
6 servings
135 minutes
Chicken soup with beef is a delicate combination of two types of meat that creates a rich and aromatic broth. It is based on traditional Russian culinary techniques where slow simmering allows the full depth of flavor to unfold. The soup becomes velvety due to the addition of milk and butter, while the egg yolk gives it softness and a silky texture. Celery, carrots, and onions fill the dish with light vegetable notes, while bay leaves and bouquet garni add warmth and spice. This soup warms and satisfies, making it perfect for cold evenings when one craves comfort and homey warmth. It is served fresh with pieces of chicken strained for tenderness and offers a taste that can become a family tradition.
1
The meat should be free of skin and bones, the carrot sliced thinly, and the onion halved. Place the chicken, beef, carrot, onion, celery, bouquet garni, and a pinch of salt in a pot and cover with two liters of water. Bring to a boil over low heat, reduce the heat, and simmer for 1-1.5 hours until the chicken is cooked. Don't forget to skim off the foam.
- Chicken breast: 400 g
- Beef: 250 g
- Carrot: 2 pieces
- Onion: 1 head
- Celery stalk: 1 piece
- Bouquet garni: 1 bunch
- Salt: to taste
2
Remove the chicken and cut it into small pieces. Take out the beef and bouquet garni from the broth - but keep the broth and vegetables.
- Chicken breast: 400 g
- Beef: 250 g
3
Melt butter with vegetable oil in another pot, mix in flour and slowly pour in milk, stirring constantly — cook for 4 minutes, then add 1.2 liters of broth. Remove the pot from heat and let it cool slightly, then blend with carrots, celery, and onion from the broth. Return everything to a clean pot.
- Butter: 20 g
- Sunflower oil: 1 tablespoon
- Wheat flour: 2 tablespoons
- Milk: 300 ml
- Carrot: 2 pieces
- Celery stalk: 1 piece
- Onion: 1 head
4
Lightly beat the egg yolk with a small amount of broth and add it to the soup. Reheat the soup, but do not let it boil.
- Egg yolk: 1 piece
- Milk: 300 ml
5
Place the chicken pieces in the soup bowl and pour the soup through a strainer. Serve immediately.
- Chicken breast: 400 g
