Thick chicken soup in a cauldron over a fire

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to cook thick chicken soup in a cauldron over a fire? Prepare all products. Rinse and dry the chicken. Cut the carcass into portions. Peel and wash the potatoes. Small and medium-sized tubers can be left whole, while large ones can be cut into 2-4 pieces.

2. STEP 2

   

   Peel the onions, carrots and garlic. Cut the bell peppers into two parts and remove the seeds. Rinse everything.

3. STEP 3

   

   Chop the vegetables. The cutting method can be whatever you like. I like it better when every piece tastes good in the finished soup, so I chop everything coarsely. I leave the garlic cloves as they are, or cut the largest ones into two to four pieces.

4. STEP 4

   

   Set up a cauldron and light a fire. When the cauldron is hot, pour in odorless vegetable oil. Leave for a minute or two until the oil gets hot. Using a slotted spoon, pour hot oil over the edges of the cauldron. Be careful not to get burned! Place onions, carrots, garlic and bell peppers in a cauldron. Fry, stirring, until golden brown. Remove the roast from the cauldron with a slotted spoon into a separate plate, leaving the aromatic oil behind.

5. STEP 5

   

   Place the chicken pieces into the cauldron. Fry over high heat until golden brown. Don't forget to stir so the chicken doesn't burn.

6. STEP 6

   

   Add your favorite spices and seasonings to the meat. I used a ready-made mixture for chicken, suneli hops, ground peppers and smoked paprika (1 teaspoon of each spice). Stir, add water so that it lightly covers the chicken pieces. Cover the cauldron with a lid, turn the heat to moderate (if necessary, remove several logs from under the cauldron). And simmer the chicken for about 20 minutes.

7. STEP 7

   

   At this time, rinse the greens and chop finely. You can use dill, green onions, parsley or cilantro.

8. STEP 8

   

   After the allotted time, add potatoes, tomatoes, cut into large slices and fry into the cauldron. Make the fire maximum. You can remove the skin from the tomatoes if you wish.

9. STEP 9

   

   Salt everything to taste and mix.

10. STEP 10

    

    Pour in the required amount of water. How much liquid should I use? I like thick soups in a cauldron, so I poured water so that it covered all the ingredients by 1-2 fingers. You can pour as much as you think is necessary, but keep in mind that during the cooking process some water will boil away. Once boiling, turn the flame to moderate. Cover the cauldron with a lid, leave a small gap to allow steam to escape. Simmer the soup until all components are ready (another 20-25 minutes).

11. STEP 11

    

    At the end of cooking, taste the soup for salt and add salt if necessary. Place the bay leaf and herbs into the cauldron. In order for the soup to be as saturated with the aromas of the fire as possible, at this moment I extinguish the fire and leave the cauldron to stand over the smoldering coals for a while with the lid open. You may miss this step.

12. STEP 12

    

    Let the soup sit for at least 15-20 minutes and serve!

Comments on the recipe

Pirko Rita

06.12.2023

4.9

I cooked thick chicken soup in a cauldron over a fire in an ordinary saucepan. Vegetable and chicken soup turns out incredibly aromatic, bright, tasty, healthy and very summery in taste and appearance. The soup turns out rich, quite satisfying and thick. I really liked that everything was cut coarsely. I cooked the soup longer so that the vegetables and chicken pieces would definitely turn out very soft. In general, both my husband and I liked the soup. If I cooked it in a cauldron, it would be even tastier. Pearl, thanks for the recipe