A chicken and bulgur baking pot

Method

1. 01

   If you want a light and hearty soup with a pleasant sour sour, prepare a brine, but not with barley, but with bulgur. Bulgur - wheat cereal, does not give mucus like barley, does not require long preparation and is pleasant to taste.

2. 02

   The ingredients for the soup in the photo:

3. 03

   Wash the chicken leg and pour cold water. I buy local chicken meat, not frozen. Remove the foam, salt and cook for 10 minutes.

4. 04

   Cut the potatoes with a small cube to cook faster and add to the broth.

5. 05

   Cucumber also cut small and send there as well. Cook until the potatoes and cucumbers are softened.

6. 06

   Rinse Bulgur several times and add to the soup. It's cooked in time for 20 minutes.

7. 07

   Prepare the onions with the carrots. Grind it with straw.

8. 08

   Fry it in vegetable oil. You can use a little oil, but the color of your brine will immediately play, gild and cheer you up.

9. 09

   As soon as the vegetables in the broth become soft, dip the toast in the soup. Let it boil for 5 minutes and turn off the fire. Spoil it on salt, add your favorite spices.

10. 10

    Cut the greens, put a spoonful of sour cream in a plate and serve brine.