INGREDIENTS:
½ kg Chicken
Chicken Bones For Soup
1 Cup Rice
2 Carrots Medium Sized
¼ Cabbage
¼ kg Peas
1 Turnip
1 Capsicum Small
Juice Of 1 Lemon
1 tsp Salt
1½ tsp Chinese Salt
1 tsp White Pepper
2 tbsp CornFlour(mixed with water).
METHOD:
- Firstly separate chicken from the bones and let the bones cook for the soup.
- Now boil the chicken and cut them in stripes.
- Cut the capsicum and cabbage in stripes as well.
- Now cut the boiled turnip in stripes.
- Boil the peas for the soup.
- Boil rice till tender and drain.
- To the chicken soup add all the vegetables along with the salt,china salt,pepper and lemon juice.
- When it comes to boil,add the cornflour mixed with water.
- The soup is ready to be served.
HOT AND SOUR SOUP
INGREDIENTS:
2 to 3 Peices Of Marrow Bones
1 Small Size Potato
¼ kg Cabbage
1 tsp Salt
¼ cupVinegar
1-1¼ stp China Salt
3 to 4 Peices Green Chillies
3 Peices Chicken
1 Capsicum small
1 Small Size Onion
1 Inch Peice Ginger
½ Cup Ketchup
½ Cup Cornflour(mixed with water)
METHOD:
- Firstly boil bones with potato for soup with 15 cups of water for 1½ hour.
- Boil peices of chicken with a little salt.
- When tender,separate the chicken from the bones.
- Make small peices of the chicken.
- When the soup is ready,sieve it and the again boil it.
- Now toss in the ketchup,vinegar,both salts and green chillies.
- Then add the cabbage and the capsicum.
- Let it cook for 5 minutes.
- Then just before serving,add cornflour and mix well.
- If needed,small shredded peices of chicken could be sprinkled on top.
EGG AND TOMATO SOUP
INGREDIENTS:
6 Cups Chicken Soup
½ kg Red And Pulpy Tomato
1 Cup water
2 Well-beaten Eggs
1½tsp China Salt
¾ Cup Ketchup
½ tsp Salt
½ Cup Cornflour(mixed with water)
METHOD:
- Firstly boil tomatoes for 10 minutes.
- After that, blend the tomatoes and then strain it through the siever.
- Boil chicken bones for the soup.
- Now add the soup in a large saucepan and add in it the tomato paste and mix well.
- Then toss in the ketchup,salt and china salt .
- Let it cook for 5 minutes.
- Then add the cornflour paste and mix well.
- Last of all,add the well-beaten eggs and stir briskly.
- Serve hot with chilli sauce.
CHICK PEA AND LEAK SOUP
INGREDIENTS:
2 Cups Dried Chick Peas
1 Medium leek Sliced
2 Medium Onions Sliced
2 tsp Chopped Fresh Marjoram
1½ Cups Shredded Cabbage
2 litres Water(8 cups )
125 gms Broccoli Chopped
2 Sticks Celery,Sliced
METHOD:
- Firstly soak peas in water overnight.
- Combine leek,onions,water and chick peas in a large saucepan.
- Bring to boil and reduce heat.
- Cover it and leave it for 1 hour.
- Then add cabbage,broccoli and celery and let it boil for 15 minutes or until vegetables are tender.
- Serve with sauces.
VEGETABLE AND BARLEY SOUP
INGREDIENTS:
½ Cup Barley
3 Cups Water
1 tbsp Oil
1 Medium Size Onion Chopped
1 Clove Garlic Crushed
2 Medium Carrots Chopped
1 Medium Potato Chopped
1 Stick Celery Chopped
½ kg Tomato
1 Medium Sized Cabbage
1 Cup Peas
4 Green Chillies Chopped
2 tbsp Cornflour(mixed with water)
METHOD:
- Firstly soak barley in water overnight.
- Heat oil in a large saucepan.
- Add onions and garlic and stir over medium heat for about 2 minutes.
- Now add the carrots and potato and stir.
- Then toss in the celery,crushed tomato,chopped cabbage,green chillies and the boiled peas.
- Stir properly and then add barley and water and let it cook for 15 minutes or until vegetables are tender.
- In the end add the cornflour paste and stir well.
- Enjoy the delicious vegetable and barley soup.
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