recipe for "Chicken Soup with a Piece of Meat in Tomato Sauce" garnished with chopped parsley, served in a white bowl and decorated with turshu on a wooden table:
Ingredients:
- 1 chicken breast, boneless and skinless
- 1 piece of meat (such as beef or lamb), cut into small cubes
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 2 tomatoes, diced
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped
- Turshu (pickled vegetables) for garnish
Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
2. Add the diced tomatoes and tomato paste to the pot, and stir well to combine. Cook for a few minutes until the tomatoes start to break down and release their juices.
3. Add the chicken broth, dried thyme, salt, and pepper to the pot. Stir everything together, then bring the mixture to a boil.
4. Once the soup is boiling, reduce the heat to low and carefully add the chicken breast and the cubed meat. Cover the pot and let it simmer for about 20-30 minutes, or until the chicken and meat are fully cooked and tender.
5. Remove the chicken breast from the pot and shred it into small pieces using two forks. Return the shredded chicken back to the pot.
6. Taste the soup and adjust the seasoning if needed. If you prefer a thicker consistency, you can use an immersion blender to partially blend the soup, or simply mash some of the vegetables with a fork.
7. Serve the chicken soup in a white bowl, garnished with chopped parsley. Decorate the bowl with turshu (pickled vegetables) for an added touch of flavor and presentation.
8. Enjoy your delicious chicken soup with a piece of meat in tomato sauce!
Note: You can customize this recipe by adding vegetables like carrots, celery, or potatoes if desired. Simply chop them into small pieces and add them to the pot along with the onions and garlic in step 1.