Forks& Corks: Village Style Soup with Chicken

Society | July 4, 2003, Friday // 00:00| Views: | Comments: 0

Ingredients: 1 big chicken, 100 g rice, 1 onion, 2 tomatoes, 2-3 fresh capsicums vegetable oil, 1 egg, salt, black pepper, red pepper mint (‘tchubritsa')

Preparation: Boil the chicken in a big cooking pot with 3 litres of water and salt by taste. When it's ready, remove the bones and return it back to the cooking pot. Add the finely chopped onion, capsicums, tomatoes (pilled and finely chopped too), the rice, all the spices and 2 tablespoons of oil. Leave on a quiet fire for 30 more minutes. Bind the ready soup with the bitten egg. Add the egg in a thin trickle in order to curdle.
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