Chicken soup «Turshu — Syug» — an amazing dish of Azerbaijani cuisine, reminiscent of green soup. Soup is easy, low calorie and at the same time tasty and nourishing.
Chicken — 1 PC.
Sorrel — 1 Puig.
Spinach — 1 Puig.
Sorrel — 1 Puig.
Spinach — 1 Puig.
Cilantro — 1 Puig.
Dill — 1 Puig.
Green onions — 1 Puig.
Chili pepper — 1 PC.
Egg — 4 PCs.
Onion — 1 PC.
Rice — 1/2 Cup
Plums — 1 tbsp.
Water — 3 l
Salt — to taste
Ground black pepper — to taste
Dill — 1 Puig.
Green onions — 1 Puig.
Chili pepper — 1 PC.
Egg — 4 PCs.
Onion — 1 PC.
Rice — 1/2 Cup
Plums — 1 tbsp.
Water — 3 l
Salt — to taste
Ground black pepper — to taste
1 Prepare the necessary ingredients for the soup.
2 Chicken wash, dry and separate the meat from the bones.
3 Chicken along with the chopped onion mince.
4 Onion with the stuffing put in a bowl and add the egg. Salt, pepper and thoroughly knead the dough.
5 generated From minced small meatballs.
6 In a saucepan, pour water, salt and bring to a boil. Put meatballs and cook until tender, about 12-15 minutes, periodically removing the foam.
7 get Meatballs and spread on a plate.
8 strain the broth and pour back into a clean saucepan.
9 Put back the meatballs and the rice. Cook the broth on low heat until the rice is tender about 25 minutes.
10 Meanwhile, the hot pepper cut into strips.
11 Sorrel spinach cut into large chunks.
12 Green onions cut into rings, dill and cilantro grind.
13 In the broth add a spicy green pepper, sorrel, spinach, and cilantro with green onions. Bring to a boil.
2 Chicken wash, dry and separate the meat from the bones.
3 Chicken along with the chopped onion mince.
4 Onion with the stuffing put in a bowl and add the egg. Salt, pepper and thoroughly knead the dough.
5 generated From minced small meatballs.
6 In a saucepan, pour water, salt and bring to a boil. Put meatballs and cook until tender, about 12-15 minutes, periodically removing the foam.
7 get Meatballs and spread on a plate.
8 strain the broth and pour back into a clean saucepan.
9 Put back the meatballs and the rice. Cook the broth on low heat until the rice is tender about 25 minutes.
10 Meanwhile, the hot pepper cut into strips.
11 Sorrel spinach cut into large chunks.
12 Green onions cut into rings, dill and cilantro grind.
13 In the broth add a spicy green pepper, sorrel, spinach, and cilantro with green onions. Bring to a boil.
14 Then add the plums and cook for another 5 minutes.
15 Then pour in the broth and cook the eggs like poached eggs, only without the funnel. Cook for another 5-7 minutes.
16 the Soup is ready. Let it stand for about an hour and serve warm or chilled
15 Then pour in the broth and cook the eggs like poached eggs, only without the funnel. Cook for another 5-7 minutes.
16 the Soup is ready. Let it stand for about an hour and serve warm or chilled