Basically, soups are made from chicken, and the cockerel is used to cook jellied meat. But with cock broth, the soup turns out to be no less tasty, satisfying and rich! In addition, it is very useful and can be served even to children.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
We are all familiar with chicken soup from early childhood. Our mothers begin to cook it as soon as the baby moves to the adult table. At the same time, for some unknown reason, not many people cook soup from a rooster. Although with his participation, the first dish comes out no less tasty. Therefore, we correct this injustice and prepare the same chicken soup, but only replace the chicken with a rooster. The soup will not lose its taste at all, it will remain the same fragrant, aromatic and incredibly tasty!
Of course, it is better to use a homemade young cockerel for the soup. You can buy a carcass from your grandmother in the market, or in your chicken coop, if you have one. In the absence of such for these purposes, broiler chicken is quite suitable, which can be found in every supermarket. The broth will also be lean and rich.
Additional products for the soup can be any vegetables, cereals, herbs. It is allowed to combine all products at once. However, there are no restrictions here, you can use whatever your heart desires. Since it is summer season now, I decided to cook a soup with new potatoes and green peas. You can repeat my successful experience.
- Caloric content per 100 g - 54 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Domestic young rooster - 300-400 g (any parts)
- Young potatoes - 5-7 pcs. (depending on size)
- Young green peas - 200 g
- Young carrots - 1 pc.
- Dill - medium bunch
- Bay leaf - 2 pcs.
- Allspice peas - 4 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
Cooking Rooster and Young Vegetable Soup
1. Wash the cockerel, gut, divide into parts and select those that you will use for the soup. I prefer to cook breast soup because they are usually dry in other dishes, but in soup they come out juicy, because they are saturated with broth. The rest of the pieces can be used to prepare another dish. For example, stew the legs with vegetables. So, wash the meat, cut into pieces and put it in a cooking pot. Fill with water and place on the stove to cook. Bring to a boil over high heat. As soon as foam begins to form, remove it with a slotted spoon and reduce the temperature to a minimum. Put bay leaf, allspice and peas in the broth and continue to cook for 30 minutes.
2. After a while, peel the potatoes and carrots. Cut vegetables: potatoes into halves and carrots into small cubes. Add vegetables to soup, turn on high heat, bring to a simmer, reduce heat and continue cooking for another 20 minutes.
3. Remove the green peas from the pods and place in the soup.
4. Next add chopped washed dill.
5. Boil the soup for another 10 minutes and at the end of cooking, bring the taste to the desired taste with salt, pepper and your favorite spices.
6. Ready meals can be served immediately after preparation. The soup turns out to be very light, at the same time rich and satisfying. Pour it into plates and serve. If desired, a small clove of garlic can be squeezed through a press into each portion for flavor and appetite.
See also a video recipe on how to make an anti-cold rooster soup (program "Everything will be good / Everything will be fine" release 2015-26-02).
