Usuba
Chicken Bozartma Soup with Potatoes
Traditional chicken and potato soup. The meat is sautéed with onions until golden brown, then simmered with large potato chunks. Served hot with fresh herbs.
- Total
- 60 min
- Standard serving
- 1,140.3 g
1
Ingredients
Total 10
Instructions
- 1
Step 1
Slice the onion into half rings. Fry in butter in a deep skillet or cast iron pan until soft.
- 2
Step 2
Cut the chicken thigh fillet into portions. Add to the onions and fry until golden. Salt and pepper to taste.
- 3
Step 3
Cut the potatoes into large chunks. Add to the chicken and pour with water. Bring to a boil, then reduce the heat.
Cook covered for 25–30 minutes until the potatoes are tender. Season to taste with salt.
Add the bay leaf, turn off the heat and cover with a lid. Let the soup steep for 10–15 minutes.
Serve hot, garnished with chopped parsley and dill.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
