Jewish chicken soup.

Ingredients for Jewish chicken soup.

Instructions for Jewish chicken soup.

To prepare the Jewish chicken soup. recipe, please follow these instructions:

Put the chicken in a large pot with water to approximately cover the chicken or 3/4 of the Pan is full.
The chicken is put to boil
250 g. of gullerødderne Peel and cut into suitable pieces.
250 g onion, chop into appropriate pieces.
The heart of selerrien, leaf end and possibly. a stem chop into appropriate pieces.
Parsley and Dill chopped.
When the chicken is boiling, remove the foam and the vegetables be put into the pan.
Let Cook about 3 hours.

Take the chicken up and si vegetables from the water which is poured back into the pan.
Take the flesh of the chicken and put it back into the water.
Peel the carrots and onions and celery last, and inserts it into the appropriate size. (løgende can possibly chopped in a blender so pieces are not too large. Put the vegetables in the water. Let the soup boil approximately ½ hour. Season with salt and pepper.

Tips:
Served URf.eks. with flûte. If you want more flavor, you can possibly. put something in. cayenne pepper saturates the well. And a cheap soup there is also fyseegnet.