Hearty Oatmeal Peasant Soup With Meat

Delicious, rich, for a complete lunch. Peasant soup with oatmeal can be prepared with any meat: pork, beef, turkey. Hercules gives the first dish a viscous consistency and increases its nutritional value. Simple, satisfying, everyone in the household will definitely like it!
cook time: 1h 15 min
Caleb Huxley
Hearty Oatmeal Peasant Soup With Meat

Nutrition Facts (per serving)

65
Calories
4g
Fat
5g
Carbs
2g
Protein

Ingredients (10 portions)

Basic:

Salt to taste
Cereals ("Hercules" type) 60 g
Water 2 l
Potato (small) 4 pc
Bay leaf 1 pc
Carrot 1 pc
Bulb onions 2 pc
Vegetable oil 4 tbsp
Cabbage (pickled or fresh) 120 g
Chicken 330 g

Recipe instructions

Step 1

Step 1
How to cook peasant soup with oatmeal? Prepare the necessary ingredients. Any part of the chicken will do, I used drumsticks and thighs. It is important that the meat is fresh and that the broth is light and clear. You can take cabbage either fresh or pickled. I took a small onion for broth and a medium one for frying. Use unscented vegetable oil.

Step 2

Step 2
Wash the chicken and place it in a pan of the required volume. Cover the chicken with cold water. Bring the chicken to a boil over high heat, skimming off any foam that forms with a spoon. Reduce the heat and place the pre-peeled whole small onion into the broth. Cook the broth over moderate heat for 20 minutes.

Step 3

Step 3
If necessary, rinse the sauerkraut with cold water and place in a saucepan. If you use fresh cabbage, add it to the soup after the broth is ready. Continue cooking the soup over moderate heat until the cabbage is half cooked.

Step 4

Step 4
Wash the carrots with a brush under running water and peel. Cut the carrots into strips.

Step 5

Step 5
Cut the pre-peeled large onion into small cubes.

Step 6

Step 6
Pour vegetable oil into the frying pan. Fry vegetables over medium heat until soft. Do not forget to stir the vegetables so that they cook evenly and do not burn.

Step 7

Step 7
Cut the pre-washed and peeled potatoes into medium cubes.

Step 8

Step 8
Check the chicken for doneness. If the chicken is soft and easily falls off the bones, remove it from the broth along with the onion. The onion is no longer needed. Cool the chicken a little.

Step 9

Step 9
Add the prepared potatoes to the soup and bring to a boil, increasing the heat. Cook the soup over moderate heat for 5 minutes.

Step 10

Step 10
Add oatmeal and stir. Cook for another 5-7 minutes. Use rolled oatmeal, not instant oats. With “rolled oatmeal” the soup will turn out tastier and it will give the desired consistency. While cooking, keep an eye on the boiling point of the soup. Donʼt let it boil too much, it should only be a moderate boil.

Step 11

Step 11
Place the fried vegetables in the pan and stir. Salt the soup. You should always salt soup almost at the end of cooking, when the main products in it have just been cooked and are able to absorb salt evenly. If you add salt to the soup too early, when the vegetables are still hard, it will take longer to cook and may be over-salted because the salt will remain in the liquid.

Step 12

Step 12
Remove the chicken from the bones, chop it into pieces with your hands or cut it with a knife. Add chicken pieces to the soup and stir. Cook over low heat for about 3 minutes. While cooking the soup, you need to stir it periodically, monitor the degree of readiness of the components, and taste it.

Step 13

Step 13
Wash the bay leaf, add to the soup, stir. You can add any spices and seasonings to taste. Simmer the soup at low simmer for 7-9 minutes.

Step 14

Step 14
Remove the pan from the heat and let the soup simmer with the lid closed for 10-15 minutes. During this time, it will acquire a pleasant thick consistency and become more aromatic.

Step 15

Step 15
Serve peasant soup with sour cream. Bon appetit!

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