Soup (Juha)

Chicken soup

Use one whole chicken or a mix of chicken necks, backs and other parts. I usually buy 2 chickens, save the breasts, and use for another dish.

     OR

1-2 lbs. beef bones or beef short ribs

Cut chicken into pieces and wash in cold water; pat dry.

On a roasting tray, place the chicken pieces. Add 1 small onion, cut in half. Broil the chicken and onion until golden. Remove from oven.

Place a stock pot on the stove and add the broiled chicken and onion to the pot.

Then add:

• 2-3 carrots, chopped

• 2 celery ribs, chopped

• 2 cloves of garlic, whole

• Bay leaf , whole

• Peppercorns, to taste

• Salt, to taste

 Fill pot with water to cover meat and vegetables. Bring to a boil. Don’t leave the kitchen until the soup starts to boil. When the soup boils, reduce heat to low.

 As water starts to boil foam will form on top. Skim the foam off the top and discard the foam. Keep skimming until no foam remains.

Simmer for 2-3 hours.

When done, remove from heat. Use a sieve to strain the soup into a clean pot. Debone the cooked meat to add to the strained soup.

To ensure a less starchy soup, separately prepare noodles, dumplings, rice, or your favourite vegetables and then add the cooked ingredients into the stock.