Farmer's chicken soup in home-made broth

This delicious chicken soup is prepared the way the farmers did more than 100 years ago when they boiled broth on the meat bones and took the vegetables they had on the farm. Although they lived simply, they cooked well. 

Prepare for 4 people.

1. 1-3 liters of water

2. 3-4 chicken legs

3. 1 tablespoon strong paprika puree

4. 1 tablespoon tomato puree

5. 1/2 seasoning measure chili flakes (optional to taste)

6. 1 large onion

7. 6 medium-sized potatoes

8. 1/4 head cauliflower

9. approx. 10 cm green onion or leek (sliced)

10. bunch of parsley

11. about 1 dl green beans

12. a red pepper

13 about 1/2 teaspoon salt

Take the vegetables you have at home!

Cooking.

1. Boil about 1 liter of water with the chicken bones. (or chicken parts you have wings, sticks, etc.). Let it cook for about 30 minutes. (simmer lightly on low heat under the lid). Attention! the meat comes off the bones easily when done.

2. Peel and slice the potatoes into approx. 1.5 cm pieces.

3. Peel and chop the onion into approx. 1 cm pieces, as well as the green onion.

4. Split the cauliflower, slice the haricots verts, the peppers, the cauliflower pulp (don't throw away all the pulp that is good).

5. Make paprika and tomato puree mix. By mixing together approx. 1.5 dl of water and the purees and pouring over the onion.

6. Saute the onion together with the mix.

7. Clean and separate the meat from the chicken legs.

8. Add all the ingredients that require cooking time to the saucepan with the broth from the cooked chicken bones and let it cook for 10-15 min. Mix, potatoes and cauliflower (taste the potatoes and cauliflower so they don't become too soft).

9. When the above has finished cooking, add the chicken and the haricots verts last.

Serve with coarse dark bread sour milk or yogurt.

Note! dilute with the potato water for the sake of the vitamins to the right consistency for the soup. Maybe you have some mushroom or beetroot spade that you can use.

Bon Appétit!