Chicken soup with potatoes and mushrooms
4 servings
80 minutes
Chicken soup with potatoes and mushrooms is a hearty and aromatic dish of Russian cuisine that warms the soul and body. Its roots go back to the traditions of home cooking when housewives would boil rich broth and add seasonal ingredients. This soup is characterized by the tenderness of chicken meat, the rich flavor of mushrooms, and the softness of potatoes. Beijing cabbage adds freshness, while olives provide a slight piquancy. The soup is perfect for a family lunch or dinner, especially in cold weather. With its balanced combination of ingredients, it is not only nutritious but also healthy. It should be served hot, complemented with fresh parsley to enhance the broth's flavor. Such a dish creates a sense of home comfort and delights with its simplicity in preparation.
1
Prepare all the products.
2
Wash the shins and thighs, pour in 1.5 liters of water, bring to a boil, and simmer for 40 minutes.
- Chicken drumstick: 250 g
- Chicken thighs: 250 g
3
Remove the chicken and strain the broth.
4
Peel the potatoes and cut them into sticks.
- Potato: 3 pieces
5
Sort, wash, and cut the mushrooms into quarters.
- Button mushrooms: 200 g
6
Chop the cabbage coarsely.
- Napa cabbage (pak choi type): 150 g
7
Bring the broth to a boil, add potatoes, and cook for 10-15 minutes.
- Potato: 3 pieces
8
Add mushrooms, boil for 10 minutes.
- Button mushrooms: 200 g
9
Add Beijing cabbage, chicken seasoning, salt, mix, and cook for 2-3 minutes.
- Napa cabbage (pak choi type): 150 g
- Chicken seasoning: pinch
- Salt: to taste
10
Place a piece of chicken in each plate, pour in the soup. Add olives and parsley.
- Chicken drumstick: 250 g
- Chicken thighs: 250 g
- Pitted olives: 70 g
- Parsley: to taste
