Chicken soup with mushrooms, red pepper and corn
6 servings
70 minutes
Chicken soup with mushrooms, red pepper, and corn is a vibrant and flavorful representative of Russian cuisine. Its roots trace back to traditional home dishes where chicken broth was always considered the foundation of health and comfort. Tender chicken meat, juicy mushrooms, the sweetness of corn, and the spicy notes of red pepper create a harmony of flavors that can warm you on a cold day. Vegetables add richness in texture to the soup while aromatic spices enhance its depth. Serving it with plenty of greens makes it even more appetizing and healthy. This soup is perfect for family dinners as well as for restoring energy after a long day. Its richness and lightness make it a versatile dish for lovers of both classic and modern culinary experiments.
1
Wash the chicken fillet and cut it into large pieces, place it in a pot with cold water, and put it on the stove at full power.
- Chicken breast fillet: 500 g
- Water: 2 l
2
Clean the onions and throw one whole into the pot, when the water boils, remove the foam, reduce the heat to minimum, and let it cook for 50 minutes.
- Onion: 2 heads
3
Meanwhile, while the broth is preparing, clean all the vegetables, cut the potatoes into small cubes, the carrots into rounds, slice half a red pepper into thin strips, and cut the mushrooms into 4 pieces.
- New potatoes: 2 pieces
- Carrot: 1 piece
- Red sweet pepper: 1 piece
- Button mushrooms: 5 piece
4
Finely chop the remaining onion, sauté it in olive oil in a pan over low heat until golden, then add red pepper and mushrooms to the onion, simmer a bit to let the red pepper color and the mushrooms brown.
- Onion: 2 heads
- Olive oil: 2 tablespoons
- Red sweet pepper: 1 piece
- Button mushrooms: 5 piece
5
Add potatoes and carrots to the prepared broth, boil for 10 minutes, then add the contents from the pan and boil for another 5 minutes, then add corn and vermicelli and boil for 5-8 minutes (depending on the cooking time of the vermicelli).
- New potatoes: 2 pieces
- Carrot: 1 piece
- Canned sweetcorn: 3 tablespoons
- Vermicelli: 50 g
6
Salt and pepper the soup to taste, finely chop the green onion.
- Salt: to taste
- Ground black pepper: to taste
- Spring onion: 2 stems
7
Pour into plates and sprinkle generously with green onions; you can add sour cream, but that's optional.
- Spring onion: 2 stems
