Traditional Ossetian dish. Very simple, affordable, and most importantly - TASTY!!! Suitable for both everyday and festive tables. The good thing is that it can pass for both the first and second course at the same time :) and you don’t have to fuss with it for a long time. Most of the ingredients are always on hand. Try another version of the chicken dish for a change, you won’t regret it!
Ingredients for “White chicken soup in sour cream”:
Recipe for “White chicken soup in sour cream”:
This is a soup or sauce, or a main course - whatever you cook, so it will be. It is very popular in Ossetia. You can make it very thick so that you don’t pour it, but put it on a plate. If you want the former, 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. You can also adjust the fat content of the soup. For those who like it fattier, cook it with the skin on, choose rich sour cream. Today I’m boiling skinless breasts and one leg (light version). Actually, the traditional version is to boil the whole chicken. The name of the soup is suran (with an emphasis 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 (I just forgot to add the dill, but it will be in the next steps). In addition, it is not necessary to add dill. THYME is a must, because it is the combination of thyme with chicken and sour cream that creates that unique taste and aroma.
ALL PHOTOS ENLARGE WHEN YOU CLICK.
So let's get started.
Cut the chicken (preferably homemade) into large pieces, put it in a saucepan, fill with cold water so that it only covers the chicken, no more. Salt the water (if you are in a hurry, salt the water only after it boils. With salt, the water takes longer to boil).
While the chicken is cooking, peel the potatoes and cut them into large pieces. If the potatoes are small, you can add whole potatoes. The chicken and potato pieces should be approximately the same size. Cook the chicken until half cooked (10-15 minutes), add the potatoes. Cover with a lid, bring to a boil, and reduce heat to medium or medium-low. Let it bubble. Do not add water under any circumstances! There should be a LITTLE amount of 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.
About 3 minutes after the potatoes, add the onion and cover with a lid.
The onion must be RAW, no frying!! (some people don’t like boiled onions. So, I’ll tell you: they change their taste for the better, thanks to the fact that they are cooked in sour cream, and even in chicken broth, and with seasonings!) Remember about French onion soup, it is one of the most powerful cancer prevention tools! Why am I doing this? And besides, it is better not to subject a healthy product to additional heat treatment.
I would also like 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 stirred only 2-3 times, and very carefully.
When the onions and potatoes cook for another 3 minutes, add 300 grams of sour cream and carefully mix the entire contents of the pan. Now our dish should be simmered over low heat in sour cream until the potatoes are ready.
Add garlic. Cover with a lid, of course.
If, after adding sour cream, the soup acquires a watery consistency, you need to thicken it with flour, or dilute the flour in sour cream in advance before adding it to the soup. I sprinkled flour all over the surface and gave it a quick stir.
If you want a thinner soup, you don’t need to add flour.
There is another option for thickening, without flour: take a couple of potatoes from the soup, mash them with a fork and put them back into the soup, mix lightly.
By this point the potatoes should be almost ready. Now add dill. This and the next step must be done very quickly, because the herbs should not be boiled so that their aroma does not disappear.
P.S. It is not necessary to add dill, it is optional. So does ground black pepper. I make it without pepper and most often without dill (it overpowers the aroma of thyme). But today I decided to cook it with dill. I'll let it simmer for half a minute, and it won't stick out so much from the overall bouquet :)
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 it is tasty and you don’t have to stand at the stove for a long time. An excellent way out of this situation would be a light chicken soup with sour cream and herbs, especially in the 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 of chicken broth. To cook the broth you will need 200 grams of chicken in any form: fillet, drumsticks or thighs, breast - whatever you have in your refrigerator.
Ingredients
- Chicken (fillet, drumsticks,
thighs, breasts - whatever) - 200 gr. - Carrots - 1 pc.
- Onions - 1 pc.
- Flour - 2 tbsp. l.
- Sour cream 120 gr.
- Greenery
- Salt pepper
Instructions
- We wash the chicken, place it in a pan and fill it with water. Cook until tender over low heat - 30-40 minutes from the moment of boiling. Don't forget to remove any foam from the surface of the broth.
- While the broth is cooking, fry the flour in a dry frying pan until it turns beige. Don't forget to stir periodically, otherwise the flour will burn.
- Add sour cream and flour to 1 liter of prepared chicken broth. Mix thoroughly.
- Cut the carrots into thin slices and throw them into the pan.
- Finely chop the onion and add it to the soup.
- We also throw chopped chicken meat there.
- Season the soup with salt and 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. You can use parsley, dill, and green onions as greens. Bon appetit!
Traditional Ossetian dish. Very simple, affordable, and most importantly - TASTY!!! Suitable for both everyday and holiday tables. The good thing is that it can pass for both the first and second course at the same time :) and you don’t have to fuss with it for a long time. Most of the ingredients are always on hand. Try another version of the chicken dish for a change, you won’t regret it!
Chicken - 600 g
Potatoes - 400 g
Onions - 3 pcs.
Sour cream - 300 g
Garlic - 3 teeth.
Dill (fresh sprigs) - 4 pcs.
Thyme (dried, aromatic. We buy it at the market from Uzbek (or Azerbaijani) comrades.) - 1 tsp.
Salt (to taste)
Wheat flour (if necessary, for thickness) - 2 tbsp. l.
This is a soup or sauce, or a main course - whatever you cook, so it will be. It is very popular in Ossetia. You can make it very thick so that you don’t pour it, but put it on a plate. If you want the former, then just change the proportions a little and you will get a very nutritious and healthy soup. Well, if you try it once, you will never forget it. You can also adjust the fat content of the soup. For those who like it fattier, cook it with the skin on, choose rich sour cream. Today I’m boiling skinless breasts and one leg (light version). Actually, the traditional version is to boil the whole chicken. The name of the soup is suran (with an emphasis 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 (I just forgot to add the dill, but it will be in the next steps). In addition, it is not necessary to add dill. THYME is a must, because it is the combination of thyme with chicken and sour cream that creates that unique taste and aroma.
So let's get started.
Cut the chicken (preferably homemade) into large pieces, put it in a saucepan, fill with cold water so that it only covers the chicken, no more. Salt the water (if you are in a hurry, salt the water only after it boils. With salt, the water takes longer to boil).
While the chicken is cooking, peel the potatoes and cut them into large pieces. If the potatoes are small, you can add whole potatoes. The chicken and potato pieces should be approximately the same size. Cook the chicken until half cooked (10-15 minutes), add the potatoes. Cover with a lid, bring to a boil, and reduce heat to medium or medium-low. Let it bubble. Do not add water under any circumstances! There should be a LITTLE amount of 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.
About 3 minutes after the potatoes, add the onion and cover with a lid.
The onion must be RAW, no frying!! (some people don’t like boiled onions. So, I’ll tell you: they change their taste for the better, thanks to the fact that they are cooked in sour cream, and even in chicken broth, and with seasonings!) Remember about French onion soup, it is one of the most powerful cancer prevention tools! Why am I doing this? And besides, it is better not to subject a healthy product to additional heat treatment.
I would also like 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 stirred only 2-3 times, and very carefully.
When the onion and potatoes cook for another 3 minutes, add 300 grams. sour cream, carefully mix the entire contents of the pan. Now our dish should be simmered over low heat in sour cream until the potatoes are ready.
Add garlic. Cover with a lid, of course.
After adding sour cream, the soup acquired a runny consistency; you need to thicken it with flour, or dilute the flour in sour cream in advance before adding it to the soup. I sprinkled flour all over the surface and gave it a quick stir.
If you want a thinner soup, you don’t need to add flour.
There is another option for thickening, without flour: take a couple of potatoes from the soup, mash them with a fork and put them back into the soup, mix lightly.
At this point the potatoes should be almost ready. Now add dill. This and the next step must be done very quickly, because the herbs should not be boiled so that their aroma does not disappear. P.S. It is not necessary to add dill, it is optional. So does ground black pepper. I make it without pepper and most often without dill (it overpowers the aroma of thyme). But today I decided to cook it with dill. Let it simmer for half a minute, and it won’t “stick out” from the overall bouquet so much :)
Take dried thyme. Rub it thoroughly between your palms to crush it and release the aroma. This should be done directly over the pan, so that as it is chopped it will pour into our dish. Hands must be dry!
Add thyme to our soup, mix gently, cover with a lid, and immediately turn off. Let it brew, allowing all the ingredients to absorb each other’s flavors. If you wish, you can add (or you may not add, it’s still delicious) a little ground black pepper.
Voila! Our miracle soup-sauce-first-second-hot course is READY!
I've already eaten two plates, what about you? :)
In the classic version, the consistency should be thick. I tried to photograph it so that it could be seen.
Bon appetit!
Traditional Ossetian dish. Very simple, affordable, and most importantly - TASTY!!! Suitable for both everyday and festive tables. The good thing is that it can pass for both the first and second course at the same time :) and you don’t have to fuss with it for a long time. Most of the ingredients are always on hand. Try another version of the chicken dish for a change, you won’t regret it!
Ingredients for “White chicken soup in sour cream”:
Recipe for “White chicken soup in sour cream”:
This is a soup or sauce, or a main course - whatever you cook, so it will be. It is very popular in Ossetia. You can make it very thick so that you don’t pour it, but put it on a plate. If you want the former, 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. You can also adjust the fat content of the soup. For those who like it fattier, cook it with the skin on, choose rich sour cream. Today I’m boiling skinless breasts and one leg (light version). Actually, the traditional version is to boil the whole chicken. The name of the soup is suran (with an emphasis 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 (I just forgot to add the dill, but it will be in the next steps). In addition, it is not necessary to add dill. THYME is a must, because it is the combination of thyme with chicken and sour cream that creates that unique taste and aroma.
ALL PHOTOS ENLARGE WHEN YOU CLICK.
So let's get started.
Cut the chicken (preferably homemade) into large pieces, put it in a saucepan, fill with cold water so that it only covers the chicken, no more. Salt the water (if you are in a hurry, salt the water only after it boils. With salt, the water takes longer to boil).
While the chicken is cooking, peel the potatoes and cut them into large pieces. If the potatoes are small, you can add whole potatoes. The chicken and potato pieces should be approximately the same size. Cook the chicken until half cooked (10-15 minutes), add the potatoes. Cover with a lid, bring to a boil, and reduce heat to medium or medium-low. Let it bubble. Do not add water under any circumstances! There should be a LITTLE amount of 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.
About 3 minutes after the potatoes, add the onion and cover with a lid.
The onion must be RAW, no frying!! (some people don’t like boiled onions. So, I’ll tell you: they change their taste for the better, thanks to the fact that they are cooked in sour cream, and even in chicken broth, and with seasonings!) Remember about French onion soup, it is one of the most powerful cancer prevention tools! Why am I doing this? And besides, it is better not to subject a healthy product to additional heat treatment.
I would also like 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 stirred only 2-3 times, and very carefully.
When the onions and potatoes cook for another 3 minutes, add 300 grams of sour cream and carefully mix the entire contents of the pan. Now our dish should be simmered over low heat in sour cream until the potatoes are ready.
Add garlic. Cover with a lid, of course.
If, after adding sour cream, the soup acquires a watery consistency, you need to thicken it with flour, or dilute the flour in sour cream in advance before adding it to the soup. I sprinkled flour all over the surface and gave it a quick stir.
If you want a thinner soup, you don’t need to add flour.
There is another option for thickening, without flour: take a couple of potatoes from the soup, mash them with a fork and put them back into the soup, mix lightly.
By this point the potatoes should be almost ready. Now add dill. This and the next step must be done very quickly, because the herbs should not be boiled so that their aroma does not disappear.
P.S. It is not necessary to add dill, it is optional. So does ground black pepper. I make it without pepper and most often without dill (it overpowers the aroma of thyme). But today I decided to cook it with dill. I'll let it simmer for half a minute, and it won't stick out so much from the overall bouquet :)