Traditional Ossetian dish. Very simple, affordable, and most importantly - DELICIOUS!!! Suitable for both everyday and holiday table. It’s good that it can pass for both the first and the second dish at the same time :) and you don’t have to mess around with it for a long time. Most of the ingredients are always on hand. Try for a change another version of the chicken dish, you will not regret it!
Ingredients for Creamy Chicken White Soup:
Recipe for White Chicken Soup in Sour Cream:
This is a soup or a sauce, or a main dish - as you cook, so be it. In Ossetia, he is very popular. You can make it very thick, so as not to pour, but spread on a plate. If you want the first, then just change the proportions a little, and you will get a very nutritious and healthy soup. Well, the taste, if you try it once, you will never forget it. You can also adjust the fat content of the soup. Who likes fatter - cook with the skin, choose fatty sour cream. Today I cook skinless breasts and one leg (light version). Actually, in traditional version boil the whole chicken. The name of the soup is sUran (with an accent on the letter "u"). In fact, it cooks quickly, about half an hour, the rest of the time is spent cleaning and preparing the ingredients.
All necessary products presented in the photo (only I forgot to put the dill, but it will be in the next steps). In addition, dill is not necessary. Necessarily-THYME, because it is the combination of thyme with chicken and sour cream that creates the very unique taste and aroma.
ALL PHOTOS ARE ENLARGED WHEN CLICKED.
So let's get started.
Chicken (preferably homemade) cut into large pieces, put in a saucepan, pour cold water so that it only covers the chicken, no more. Salt the water (if you are in a hurry, then salt the water only after it boils. With salt, the water boils longer).
While the chicken is cooking, peel the potatoes, cut into large pieces. If the potatoes are small, then you can put whole potatoes. Chicken and potato pieces should be about the same size. Cook the chicken until half cooked (10-15 minutes), add the potatoes. Cover with a lid, bring to a boil, reduce the heat to medium or medium-low. Let it bubble. Never add water! There should be LITTLE water, because we are preparing a thick dish.
While the potatoes are cooking, cut the onion into half rings, finely chop the garlic and dill.
After 3 minutes after the potatoes, add the onion, cover with a lid.
Onions must be RAW, no frying!! (some don't like boiled onion. So, I'll tell you: it changes its taste for the better, thanks to the fact that it is boiled in sour cream, and even in chicken broth, and with seasonings!) Remember the French onion soup, it is one of the strongest means for the prevention of cancer! And why am I? And to the fact that it is better not to subject additional heat treatment most useful product.
I also want to add: do not stir the dish too often, do not break the potatoes - they should remain large. During the entire cooking time, the soup is mixed only 2-3 times, and very carefully.
When the onion is cooked with potatoes for another 3 minutes, add 300 g of sour cream, gently mix the entire contents of the pan. Now our dish should be simmered in sour cream until the potatoes are ready.
Add garlic. Cover with a lid, of course.
If, after adding sour cream, the soup has acquired a liquidish consistency, it is necessary to thicken it with flour, or dilute the flour in sour cream in advance before adding it to the soup. I sprinkled flour over the entire surface and quickly mixed.
If you want a thinner soup, then you do not need to add flour.
There is another thickening option, without flour: take a couple of potatoes from the soup, grind them with a fork into mashed potatoes and send back to the soup, mix lightly.
By now, the potatoes should be almost ready. Now add dill. This and the next step must be done very quickly, because the herbs must not be boiled so that their flavor does not disappear.
P.S. It is not necessary to put dill, it is optional. As well as ground black pepper. I do without pepper and most often without dill (it clogs the aroma of thyme). But today I decided to cook with dill. Let him boil for half a minute, and he will not "stick out" so much from the general bouquet :)
Traditional Ossetian dish. Very simple, affordable, and most importantly - DELICIOUS!!! Suitable for both everyday and festive table. It’s good that it can pass for both the first and the second dish at the same time :) and you don’t have to mess around with it for a long time. Most of the ingredients are always on hand. Try for a change another version of the chicken dish, you will not regret it!
Ingredients for Creamy Chicken White Soup:
Recipe for White Chicken Soup in Sour Cream:
This is a soup or a sauce, or a main dish - as you cook, so be it. In Ossetia, he is very popular. You can make it very thick, so as not to pour, but spread on a plate. If you want the first one, then just change the proportions a little, and you will get a very nutritious and healthy soup. Well, the taste, if you try it once, you will never forget it. You can also adjust the fat content of the soup. Who likes fatter - cook with the skin, choose fatty sour cream. Today I cook skinless breasts and one leg (light version). In fact, in the traditional version, the whole chicken is boiled. The name of the soup is sUran (with an accent on the letter "u"). In fact, it cooks quickly, about half an hour, the rest of the time is spent cleaning and preparing the ingredients.
All the necessary products are presented in the photo (only I forgot to put the dill, but it will be in the next steps). In addition, dill is not necessary. Necessarily-THYME, because it is the combination of thyme with chicken and sour cream that creates the very unique taste and aroma.
ALL PHOTOS ARE ENLARGED WHEN CLICKED.
So let's get started.
We cut the chicken (preferably homemade) into large pieces, put it in a saucepan, fill it with cold water so that it only covers the chicken, no more. Salt the water (if you are in a hurry, then salt the water only after it boils. With salt, the water boils longer).
While the chicken is cooking, peel the potatoes, cut into large pieces. If the potatoes are small, then you can put whole potatoes. Chicken and potato pieces should be about the same size. Cook the chicken until half cooked (10-15 minutes), add the potatoes. Cover with a lid, bring to a boil, reduce the heat to medium or medium-low. Let it bubble. Never add water! There should be LITTLE water, because we are preparing a thick dish.
While the potatoes are cooking, cut the onion into half rings, finely chop the garlic and dill.
After 3 minutes after the potatoes, add the onion, cover with a lid.
Onions must be RAW, no frying!! (some do not like boiled onions. So, I'll tell you: it changes its taste for the better, thanks to the fact that it is boiled in sour cream, and even in chicken broth, and with seasonings!) Remember the French onion soup, it is one of the strongest means for the prevention of cancer! And why am I? And to the fact that it is better not to subject the most useful product to additional heat treatment.
I also want to add: do not stir the dish too often, do not break the potatoes - they should remain large. During the entire cooking time, the soup is mixed only 2-3 times, and very carefully.
When the onion is cooked with potatoes for another 3 minutes, add 300 g of sour cream, gently mix the entire contents of the pan. Now our dish should be simmered in sour cream until the potatoes are ready.
Add garlic. Cover with a lid, of course.
If, after adding sour cream, the soup has acquired a liquidish consistency, it is necessary to thicken it with flour, or dilute the flour in sour cream in advance before adding it to the soup. I sprinkled flour over the entire surface and quickly mixed.
If you want a thinner soup, then you do not need to add flour.
There is another thickening option, without flour: take a couple of potatoes from the soup, grind them with a fork into mashed potatoes and send back to the soup, mix lightly.
By now, the potatoes should be almost ready. Now add dill. This and the next step must be done very quickly, because the herbs must not be boiled so that their flavor does not disappear.
P.S. It is not necessary to put dill, it is optional. As well as ground black pepper. I do without pepper and most often without dill (it clogs the aroma of thyme). But today I decided to cook with dill. Let him boil for half a minute, and he will not "stick out" so much from the general bouquet :)
If you decide to make a fasting day, then the best food than dairy products you will not find. These dishes are very light for the stomach and do not disturb the natural microflora. Try a variety of sour cream soups, surprise your loved ones with such homemade and delicious soups.
This soup with sour cream has a beneficial effect on the digestive tract. It is also ideal for those with stomach problems such as gastritis and ulcers. To prepare potato soup with sour cream, you will need very few products and a minimum of time. Light diet soup with sour cream is great for everyday menu.
Ingredients:
- Potatoes - 4-5 pcs.;
- sour cream - 1 pack;
- flour, 2-3 tbsp. spoons;
- allspice and black peppercorns;
- Bay leaf;
- parsley root;
- greens.
Cooking:
1. In a pot of boiling water, put the bay leaf, pepper, parsley root.
2. Add diced potatoes.
3. We make a mixture with sour cream. In a deep bowl, mix sour cream with flour until a homogeneous consistency so that there are no lumps.
4. When the potatoes are cooked, pour the sour cream mixture into the pan, cook for another 2 minutes.
When serving, decorate with herbs.
Tip: To make the soup thicker, add more sour cream mixture and let the soup steep. You will get a tender soup with a thick consistency. And if you prefer the liquid version, omit the flour altogether.
Mushroom champignon soup with sour cream
Mushroom soup with sour cream was considered a special delicacy in the days of the aristocracy. The combination of mushrooms and sour cream is perfect in soups and gravies, julienne and casseroles. Delicate creamy taste of sour cream softens and complements the main taste of mushrooms.
Ingredients:
- 200 gr. fresh champignons;
- 20 gr. dried porcini mushrooms;
- 1 onion;
- 1 carrot;
- 1-2 potatoes;
- 2 tbsp. spoons of rice;
- olive and butter;
- soy sauce;spices; greens.
Cooking:
1. In a saucepan with heated olive oil and butter fry chopped onion until golden brown.
2. Grate the carrots on a coarse grater, add to the onion, cook for another 5 minutes.
3. Boil whole mushrooms for 15 minutes. Cut into quarters, if the mushrooms are large, cut each part in half. We shift the champignons and dried porcini mushrooms to the onions and carrots, simmer for another 10 minutes.
4. Fill the mushroom fry with water (about 1 liter). Bring to a boil and add potatoes, cut into small cubes, add dry rice. The soup is cooked over low heat until the potatoes are ready.
5. Add soy sauce, spices and spices to taste. Before serving, add sour cream to a bowl of soup.
Pea soup with sour cream
Thick pea soup The puree is very soft and nutritious.
Ingredients:
- 1 liter of meat broth;
- dry split peas, 100 grams;
- 1 head of onion;
- vegetable oil, 20 g;
- sour cream, 50 gamma;
- 100 ml of tomato juice;
- parsley root;
- vegetable oil for frying;
- black peppercorns;
- salt.
Cooking:
- In a saucepan with hot vegetable oil lightly fry finely chopped onion and parsley root.
- Add peas and fill everything with cold meat broth. Cook peas until tender. Then beat the soup with a blender or wipe through a sieve.
- We fill tomato juice, add peppercorns, salt. We cook the soup for another 5 minutes, after which we season with sour cream and serve.
Tip: Pea cream soup with sour cream is a great addition to crunchy croutons, you can buy them at the store or cook them yourself.
Crackers: take soft porous bread (for example, toast), cut into small cubes, dry in the oven or microwave, rub a little with garlic and sprinkle with dried herbs.
Chicken soup with sour cream
Very easy and simple option. Ideal for busy days.
Ingredients:
- Chicken fillet, 0.5 kg;
- bulb, 1 pc.;
- sweet pepper, 2 pcs.;
- celery root;
- sour cream, 100 gr.;
- 2 egg yolks;
- a handful of egg noodles;
- greens;
- spices to taste.
Cooking:
- Wash the meat and cut into thin slices. We shift into a saucepan, pour 2 liters of water, add spices and put on the stove.
- We clean the celery, finely chop. We also cut the onion into cubes. Peel the pepper and cut into small pieces. Three carrots on a medium grater.
- Remove the foam from the boiled meat, add the chopped vegetables.
- We make a refill. Put 2 yolks, sour cream in a plate and beat well.
- When the vegetables are cooked, add the noodles.
- Pour a little broth into a plate with sour cream, mix and carefully pour into the soup. Cook on low heat for 5 minutes.
Tip: Serve the soup with parsley and basil leaves. Serve with croutons or crackers.
Fish soup with sour cream
Ingredients:
- 800 grams of fish;
- carrots -1pc;
- bow -2pcs;
- garlic - 2 cloves;
- flour - 3 tbsp. spoons;
- sour cream -100 grams;
- white bread - 1 piece;
- eggs -2 pcs.;
- oil - 1 hour a spoon;
- breadcrumbs - 2 tbsp. spoons;
- celery and parsley greens;
- Bay leaf;
- spices.
Cooking:
- We clean the fish from the insides, separate the fillet from the bones. We put the head and bones to boil, add onions, carrots, allspice, spices. Cook the broth for 1.5-2 hours.
- Strain the broth, add bay leaf.
- Cook the fish cut into pieces in the broth for 5 minutes and take it out.
- 2 tbsp. lightly fry tablespoons of flour in a hot dry frying pan, add a little broth. Mix thoroughly so that there are no lumps, season the soup with this mixture.
- We set aside the tail part of the fish, and pass the rest through a meat grinder along with fried onions and soaked bread, preferably in milk. Add 2 beaten eggs breadcrumbs and greens. We mix everything thoroughly.
- We make small meatballs from the resulting fish mixture, roll them in flour and lower them into boiling soup. We cook 5 minutes.
Before serving, put a few fish meatballs, pieces of boiled fish and greens. Season everything with finely chopped garlic. Serve sour cream separately.
Sometimes you want to eat some light soup without an abundance of vegetables such as cabbage, potatoes, beets, etc. For example, you want something like chicken broth, but so that it is tasty and does not have to stand at the stove for a long time. An easy way out of this situation would be chicken soup with sour cream and greens, especially in summer when there is a lot of greens. And sour cream will give the soup a delicate creamy taste.
The recipe is for 1 liter chicken broth. To cook the broth, you will need 200 grams of chicken in any form: fillet, drumsticks or thighs, breast - what you have in the refrigerator.
Ingredients
- Chicken (fillet, drumsticks,
thighs, chest - anything) - 200 gr. - Carrot - 1 pc.
- Onion - 1 pc.
- Flour - 2 tbsp. l.
- Sour cream 120 gr.
- Greens
- Salt pepper
Instruction
- We wash the chicken, put it in a saucepan and fill it with water. Cook until tender over low heat - 30-40 minutes from the moment of boiling. Do not forget to remove the foam from the surface of the broth.
- While the broth is cooking, fry the flour in a dry frying pan until a beige color. Do not forget to stir occasionally, otherwise the flour will burn.
- In 1 liter of ready-made chicken broth, add sour cream, flour. Mix thoroughly.
- We cut the carrots into thin circles, throw them into the pan.
- Finely chop the onion and also throw it into the soup.
- We also throw chopped chicken meat there.
- Salt the soup, pepper and cook for 20-30 minutes until the carrots are ready.
- Before serving, generously sprinkle our light chicken soup with sour cream with herbs. As herbs, you can use parsley, dill, green onion. Enjoy your meal!
