- Chicken fillet 600 grams
- Vegetable oil 3 tablespoons
- Onion 1 piece
- 2 cloves of garlic
- Carrot 1 piece
- Champignons 3-4 pieces
- Wheat flour 2-3 teaspoons
- 0.5 teaspoon curry
- Paprika 1 teaspoon
- Tomato paste 2 teaspoons
- Sliced dill 1 teaspoon
- 1/4 teaspoon rosemary
- Mustard 0.5 teaspoon
- Salt to taste
- Pepper to taste
- Water 2 cups
- Ready to serve pasta
- Bay leaves to taste
- Allspice to taste
- Main ingredients: Chicken, Mushrooms
frying pan, knife, board, spatula
Step 1: prepare the ingredients.
First, put the broth to boil, for this, peel and chop the carrots, warm the water with bay leaf, half a teaspoon of salt and allspice, and then dip the carrots in boiling water and simmer under the lid.
Dice the mushrooms and onions.
Cut the chicken fillet into small pieces.
Step 2: fry the chicken.
Sprinkle with salt (half a teaspoon) chicken, add paprika, curry and flour (teaspoon). Stir the fillet with spices.
Sauté fillet slices in oil until golden brown.
Transfer the fillet to a boiling broth, leaving the oil in a pan.
Step 3: fry the mushrooms.
Put onions and mushrooms in a free skillet.
Fry, stirring, until golden brown. Add mushrooms with onions to the soup.
Step 4: Cooking Chicken Goulash Soup
Boil it all together under the lid 10 minutes over low heat. Then add the tomato paste, minced garlic, dill and rosemary. Cook for a couple of minutes, at the end add mustard, salt and pepper. Remove from heat and serve!
Step 5: serve chicken goulash soup.
Add pasta just before serving goulash soup so that they do not get wet. It turns out very tasty and satisfying.
Enjoy your meal!