It is easy to guess that the name peasant chicken soup was due to the use of simple and accessible products. In this case, this dish is prepared with only three main ingredients. Chicken, potato and millet soup, a very simple but hearty and tasty recipe.
To make peasant soup you need chicken about 500-600 g, millet groats, 80 g, up to 0.5 cup, potatoes, 4-5 pieces and fresh greens, 4-5 sprigs. Also, do not forget to add salt to taste and water, about 1.8-2 l We are preparing the products. This recipe is very old, handed down from generation to generation. For this reason the taste of the soup is truly authentic, being a delicacy loved by the whole family.
Peasant Chicken Soup. Grandma’s recipe known only to her
To prepare this culinary delight, first cut the chicken into pieces. Next, pour the water into a saucepan, bring to a boil, remove the foam and simmer for about 40 minutes. After that the grandmother was always careful to get the cooked chicken out of the broth in time. She also never skipped the step of filtering the resulting broth, putting the pot back on the stove.
Since the meat was already cooked, the grandmother started preparing the vegetables. After peeling the potatoes, she always cut them into cubes. Just like the soup, her grandmother cut the potatoes into cubes when she prepared the Cluj cabbage along with various vegetables, including potatoes. Since they were already sliced, she added the potatoes to the chicken broth.
How grandma used to make millet groats for the delicious chicken broth
Just like in the case of the lamb soup with leustea, the grandmother washed the millet groats well. You can also rinse with hot water or pour boiling water to get rid of any bitterness from the lamb’s rump. This secret was used by her grandmother every time she made peasant soup. After that, the grandmother would put the millet with potatoes, which are an extremely protein-rich vegetable, into the cauldron.
After that, bring to a boil, lower the heat, cover the cauldron with a lid and boil the soup with millet and potatoes for about 15 minutes. Grandma always separated the cold chicken meat from the bones, cut it into pieces and added it to the soup. Grandma never salted when she boiled the meat, she added it towards the end when the soup was almost ready.
The soup doesn’t need long to cook, Grandma kept it on the stove for another 4-5 minutes after adding the millet. The grandmother did not prepare any soup without the addition of vegetables, this was one of the most important ingredients she used in the preparation of the soup. She then finely chops the vegetables and adds them to the soup. Then the soup is brought to a boil, and after a minute the soup is removed from the heat.
From the moment the peasant chicken soup was removed from the heat, the grandmother let it cool for 3 minutes and then served it with fresh homemade cream. Among the favorite recipes prepared by the grandmother that fit the second dish is the beef tartare. And, of course, for dessert, Grandma always made biscuit salami, the delicacy reminiscent of your childhood.
