Chicken Soup with Beef
Soups • Russian
Description
Chicken Soup with Beef
Ingredients
- Beef 10 oz
- Skin-On Chicken Breasts 15 oz
- Celery stalk 1 piece
- Carrot 2 pieces
- Parsley 1 stalk
- Garlic 1 clove
- Bay leaf 1 piece
- Butter 0 oz
- Safflower Oil 1 tablespoon
- Wheat Flour 2 tablespoons
- Milk 10 fl oz
- Whole egg 1 piece
- Onion 1 head
- Bouquet Garni 1 bunch
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Remove the skin and bones from the meat, slice the carrots thinly, and cut the onion in half. Place the chicken, beef, carrots, onion, celery, bouquet garni, and a pinch of salt into a pot and cover with two liters of water. Bring to a boil over low heat, reduce the heat, and simmer for 1 to 1.5 hours until the chicken is cooked. Remember to skim off the foam.
Step 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.
Step 3
Melt the butter together with the sunflower oil in another pot, stir in the flour, and slowly pour in the milk while constantly stirring — cook for 4 minutes, then add 1.2 liters of broth. Remove the pot from the heat and let it cool slightly, then blend it together with the carrots, celery, and onion from the broth. Return everything to a clean pot.
Step 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.
Step 5
Place the pieces of chicken in a soup bowl and pour the soup through a strainer. Serve immediately.
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