Scotch Chicken Coca soup – recipe with cooking photos
Scotch Soup Koki Faces It is considered one of the best first dishes of national cuisine of Scotland. Although it is not as nourishing as traditional soups with cereals, which the Scots are also very fond of, but perfectly balanced in composition. Its main ingredients, reflected in the name of the dish, are cock (rooster) and leek (leek). However, besides them, the classic recipe for coca lika also includes onions, celery stalk, carrots, spices and (surely!) Prunes, giving the soup a special, incomparable smell.
You can easily cook Scotch Chicken Coca Chicken soup at home in our step-by-step recipe with a photo. The result will be an appetizing, rich and very healthy dish, all the products for which seem to be specially taken from the book about tasty and healthy food.
Regular use of coca lipa can normalize the work of the gastrointestinal tract and improve immunity.. Do not forget about the taste of chicken soup, which is really on top. No wonder the Scots have long considered this dish “feast for the whole world.” And if Coca Luki seems to be insufficiently nutritious to you, add some boiled rice to the soup and the dish will become more satisfying.
- A hen
- Bulb onions
- Bay leaf
- Thyme (Thyme)
- Black pepper peas
- Food salt
Stem leeks cut into medium pieces. Peel the onions from the husk and pierce with 6-8 stars of cloves.
Put 1 kg of chicken in the pan (preferably whole) and the prepared onions, pour 3 liters of cold water and put them on the stove on high heat until boiling.
When the soup boils, we remove the foam with a skimmer, reduce the heat to a minimum, throw a thyme sprig, bay leaf and 6 peas of black pepper into the pan and continue to boil for about an hour and a half.
Then we remove the spices from the soup, and we get the chicken, we get rid of the bones and the skin and again put the carrots and celery celery in the pan with the cubes.
All this is boiled for 15 minutes on a fairly high heat, and after that we add 15 pieces (maybe a little less) of coarsely chopped dried prunes.
Cook coca lika on high heat for another 5-7 minutes, if desired, salt to taste, then turn it off, pour it into portions and fill with parsley.