The soup is also a popular carnival dish. It is filling and pleasantly sour. The freshness of this vegetable-rich soup makes it a real spring appetizer.
Ingredients for 4 people:
- 70 dkg chicken leg fillet
- 4 pieces carrots
- 2 pieces turnips
- 1 smaller celeriac
- 200 g green peas
- 5 small mushrooms
- 4 cloves garlic
- 1 head onions
- 10 dkg smoked bacon
- 1 fresh lemon
- Salt to taste
- 2 dl sour cream
- Ground to taste black pepper
- 2 months thyme
- 2 l vegetable salad juice
- 1 bunch of fresh parsley
Preparing the soup:
- Cut the bacon into cubes and fry until fat, then add the finely chopped onion and garlic. While the onions are frying, cut the chicken fillets into small cubes, add to the onions and fry well. Season with salt and pepper and add the cuckoo grass is.
- Clean, peel and dice the vegetables. Halve or quarter the mushrooms, depending on their size.
- Once you have done that, add the juice of half a lemon to the meat, add the diced vegetables and brown a little, then pour in the stock. Add the mushrooms and cook over a low heat until the vegetables are tender.
- Add the rest of the lemon juice and add the sour cream with heat.
- Serve the soup with a spoonful of sour cream and fresh parsley.
Enjoy your meal!
