As I recently posted the egg salad recipe, I think it’s time to tell you what I am used to cook next to it, so that I don’t waste any ingredients. This is a light soup, with chicken and lots of garlic, just like my grandmother used to do it (she name it “Zama aita”). I always enjoy it!
Ingredients:
2 whole chicken thighs
1 onion
1 teaspoon vegetable mix
½ celery root
6-8 carrots
2-3 tablespoons rice
4-5 large garlic cloves
250 ml homemade tomato sauce
Salt, pepper
Parsley leaves
Egg white
1-2 tablespoons sour cream
Method:
Put 2.5 liters of water to boil in a pot, add a little salt and a teaspoon of vegetable concentrate. Thoroughly wash the chicken thighs and add them to boil in the pot, with the whole onion, cleaned. In the meantime, clean and wash carrots and celery. When the meat is half boiled, add the vegetables, the rice (rinsed several times in plenty of water), the tomato sauce and the garlic crushed with the blade of the knife and finely chopped. Let the soup boil for 10-12 minutes, then remove the carrots, grate half of it (4-5 carrots), then put it back in the soup. The rest of the carrots and celery can be used in a salad; I usually make this soup when I need boiled vegetables for the egg salad. Let it simmer on the stove until the meat and rice are boiled, then remove the chicken legs, take the meat of the bones and put them back in the pot. Gently beat 1-2 egg whites and slowly release it to coagulate in soup. Take the pot from the fire, add a little freshly ground pepper, salt, sour cream and chopped parsley leaves.