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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put chicken and giblets, except liver, into a pot with enough cold water to cover the meat. | 2. Heat slowly until water boils, skim, then cook very gently. | 3. Lightly brown the carrots, celery, and onions in butter, then add the leek, garlic, and parsley. | 4. Add the vegetable mixture, bay leaf, and peppercorns to the chicken in the pot. | 5. Let simmer until chicken is tender (1 1/2 hours or more). | 6. Season with salt 30 minutes before soup is done cooking. | 7. Strain through several layers of cheesecloth, skim off fat, and garnish with minced parsley if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
water	7	cups		0.0	0.0	0.0	0.0
butter	1 1/2	1/2		128.25	5.8927	4.0072	10.8
carrot	2		sliced	104.96	24.5248	2.3808	0.6144
celery	1/2		sliced	8.08	1.4999	0.3484	0.0859
onion	1		sliced	64.0	14.944	1.76	0.16
leek	1		chopped	54.29	12.5935	1.335	0.267
garlic clove	1		chopped	-	-	-	-
parsley	2		chopped	2.736	0.4811	0.2257	0.06
bay leaf	1			-	-	-	-
white peppercorn	4			-	-	-	-
salt	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.