Pickled Chicken Soup
A soup designed for your European guests but made easy and healthy for Ramadan and something different on the buffet. Sour cream compliments the soup very well, on the side or a little on top.
Ingredients
Method:
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Garlic 30 g
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Potatoes, grated 600 g
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Carrots, grated 500 g
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Onion, julienne 200 g
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Cucumber pickles, dill 200 g
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Water 3 l
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Black pepper 10 g
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Sour cream 700 g
Preparation
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Method:
- In a large pot sauté garlic, potatoes, carrots, & onions in butter. Add pickles and continue to cook for few minutes or until vegetable become tender.
- Prepare Knorr Chicken Stock Powder with 3L of water and add to cooking vegetables. Bring to a boil and cook until the potatoes are tender. Thicken with Rafhan Corn Flour.
- For a garnish top the soup with sour cream or place it on the side.
