Preparation:
Cook the peas together with the chicken. Add them to boiling, pre-salted water and cook for another 30 minutes or more, until the chicken breast is fully cooked. Remove the meat and cut it into medium pieces, then return it to the broth.
Add the diced potatoes to the chicken and peas and let them cook for another 20 minutes. Prepare the sauté in the simplest way: grate the carrots, dice the onions, and fry them until golden brown. Then add the sliced mushrooms and a little mustard to the vegetables. Let it simmer for a while over low heat.
Add the fried vegetables to the pot with the broth. Season with salt, then add pepper and other spices to your taste, and sprinkle with turmeric. Cook the almost ready soup for a few more minutes; after turning off the heat, let it steep for a bit.
Before serving, sprinkle with finely chopped herbs. Bon Appetit!
Cooks' Rating:
( votes)Chicken fillet - 300 gr
Mushrooms - 150 gr (I used champignons)
Peas - 0.5 cup (soaked in water overnight beforehand)
Potatoes - 2 pcs
Carrots - 1 pc
Onion - 1 pc
Mustard - 1 teaspoon
Turmeric - a pinch (optional, for a more yellow color)
Vegetable oil - for frying
Salt and spices - to taste
Greens - for serving
