- 400 gr. Fillet of chicken breasts
- 2 table. tablespoons vegetable oil
- 1 table. a spoonful of curry
- 2 cans of canned lentils (300 grams each)
- 1 liter. chicken broth
- 1 stalk of leek
- 1 can of pineapple, cut into pieces by 432 gr.
- 200 ml. cream
Preparation of a dish under the recipe
Chicken breasts, wash with a napkin and cut into large cubes. In a saucepan, warm the vegetable oil and fry pieces of meat from all sides. Add curry and mix well.
Lentil is thrown in a colander and lodged in a saucepan. Add salt and ground black pepper and lightly stew. Add the chicken broth and cook for 10 minutes. Clean the leeks, mine and cut into thin rings. We merge pineapples and pore into the soup and cook for 10 minutes. We mix the cream, salt, pepper and bring to a boil. You can sprinkle with green onions.
Soup with peas in Hanoverian style
- 250 ml. milk
- 2 table. tablespoons butter
- 100 gr.
- 2 eggs
- 2 carrots
- 1 parsley root
- 1 stalk of leek
- 500 gr. frozen green peas
- 1 liter. vegetable broth
Preparation of a dish under the recipe
Milk boil, add half the butter and 1 teaspoon of salt and sugar. Manka is poured and cooked, stirring constantly, until the porridge falls behind the walls of the pan. Slightly cool and add 2 eggs. We make dumplings. Mine parsley, carrots and leeks and chop, after frying them in oil. We add polka dots, pour in broth and cook for 15 minutes. Solim and pepper.
In the boiling broth we lay the dumplings and cook for 10 minutes on a small fire. We serve soup, adding to it finely chopped greens.