- Chicken - 1 piece
- Celery root - 3 pieces
- Carrot - 3 pieces
- Onion - 2 pieces
- Cilantro, sprig - 10 pieces
- Bay leaf - 2 pieces
- Pepper black peas - 1 Teaspoon
- Potatoes - 1,25 Kilogram
- Corn, can - 1 Piece
- Salt - 2 Teaspoons
- Lime juice - 1/4 cup
- Cilantro cut - 1/4 Cups
- Crackers or lime slices - To taste (optional)
1. Cut the chicken into 8 pieces and put in a large saucepan. Root celery, carrots and onions, rinse, peel and cut into 3-4 parts. Add to the pan. Add cilantrolets, bay leaves and pepper peas. Put 0.5 kg of potatoes and pour 10 glasses of water. Bring to a boil and cook for 45 minutes over low heat until chicken and potatoes are cooked. Take the meat and potatoes out of the pot with a jumper, drain the broth and pour it back into the saucepan. Put the boiled vegetables into the broth. 2. Potatoes in a separate bowl to mash, adding to it 1 cup of broth. Add the crushed potatoes to the pan. 3. Cooked chicken to release from bones and peels. Cut the meat into small pieces. 4. Raw potatoes that remained, clean and cut medium-sized cubes. Place the cubes of potatoes in the soup and bring to a boil over high heat. Boil potatoes on low heat. Add there slices of meat, corn and salt. At the end of the cooking, add lime juice and chopped green coriander. Serve this soup with croutons or lime slices.
Servings: 4