Tomato soup with chicken broth and noodles. Tomato soup with chicken - a chic first course Tomato soup with chicken and potatoes

I admit, this tomato soup turned out by accident. The source of the idea was a disagreement on the topic: what to cook - soup or stew. Usually, soup is considered a liquid dish, in which the liquid is half the volume.

Soups are unlikely to have ancient roots, and most likely appeared simultaneously with fireproof cookware suitable for cooking. Moreover, for soup, the harmony of products is important, creating taste, and cooking is just heat treatment. For example, many soup recipes are limited to pouring broth over prepared foods.

Counts. That soup is a sign of housing, you need a hearth and dishes. I don’t entirely agree with this; I read somewhere that nomadic peoples are very successful in preparing soups, despite the lack of a permanent place of life.

There are many soup options. No matter what the liquid dish is called (, cabbage soup, etc.), the essence of the dish is soup. Hot and cold, even ice-cold, liquid broths and decoctions, or thicker ones - there are a great many options for soups. Interestingly, as far as I know, there is no generally accepted classification of soups; it is extremely difficult to classify a specific soup as a specific type, due to the rather complex and varied products used in the recipe. And it’s difficult to identify the main component of the soup.

I've always been attracted to dishes that fill me up. Or rather, just one dish, and not a full three-course meal. So to speak - three in one. In this regard, thick soups are a very good option, for example. By the way, that’s why I cook it thicker than usual.

So this time we came to thick tomato soup. Canned tomato soup is sold in the USA. By the way, a very popular product. They eat tomato soup with sour cream, like saltine crackers, like clame chowder, or with cheese. However, as you like.

We decided to make tomato soup from chicken fillet and zucchini. And very ripe tomatoes.

Tomato soup. Step by step recipe

Ingredients (2 servings)

Chicken fillet 1 piece
Young zucchini 1-2 pieces
Carrot 1 piece
Onion 1 piece
Ripe tomato 3-4 pcs.
Garlic 1-2 cloves
Olive oil 2 tbsp. l.
Salt, black pepper, sugar, dry aromatic herbs, fresh dill to taste

First, let's prepare tomato puree from ripe and fresh tomatoes. If there are no very ripe tomatoes, you should take a can of canned pulp. Or, as a last resort, tomato juice, although I do not encourage this. Yes, an important point: there won’t be too many tomatoes.
For the soup, we decided to cook chicken fillet and zucchini. And very ripe tomatoes
Scald the tomatoes with boiling water and remove the skins. Cut the tomatoes crosswise into two halves and remove the seeds with a spoon. Cut out the growth area, the tail. Place the pulp in a blender and grind until pureed. This will be the base of the tomato soup.
First, let's prepare tomato puree from ripe and fresh tomatoes.
Peel the onion and finely chop. Also peel and finely chop the garlic. Peel the carrots and cut into small cubes.
Peel and cut vegetables
Zucchini, if they are young, do not need to be peeled. Just cut them into cubes. Or cut lengthwise into four parts and cut crosswise into pieces 1.5 cm wide. This will be fine.
Zucchini, if they are young, do not need to be peeled. Just cut them into cubes
Heat 2 tbsp in a saucepan. l. olive oil and fry the chopped onion in it for 2-3 minutes.
Heat 2 tbsp in a saucepan. l. olive oil and fry chopped onion in it
Add garlic and chopped carrots to the saucepan. Add a little salt and pepper, continue to fry over medium heat for another 5 minutes, stirring.
Add garlic and chopped carrots to the saucepan
Cut the chicken fillet into pieces. The size of the cut is arbitrary, but I recommend no larger than the zucchini is cut. Add the fillet to the saucepan and fry until the chicken turns white. Usually it's 5-6 minutes. At this stage, you can add aromatic herbs; they won’t hurt. There are good options for Mediterranean or Italian herb blends. Add to taste.
Add the fillet to the saucepan and fry until the chicken turns white
Add chopped zucchini to the broth.
Add chopped zucchini
Pour a quarter glass of water into the saucepan and simmer the tomato soup under the lid over low heat for 20-25 minutes. Keep in mind that chicken and zucchini will provide plenty of liquid, so don't add too much water.
Add prepared tomato puree and 1 tsp to tomato soup. Sahara. If the tomato soup seems too thick, add a little water.

Tomato chicken noodle soup has its roots in Turkish cuisine. It turns out to be satisfying, nutritious and very tasty, even men and capricious children eat it with pleasure. For a more dietary option, use chicken fillet, and to make the broth fatty and rich, you can put legs, thighs or whole legs in it.

Ingredients:

chicken meat - 0.5 kg.
tomatoes - 3 pcs. medium size
garlic - 2 cloves
vegetable oil - 60 ml.
thin small noodles - 100 gr.
salt - 5 gr.
ground black pepper to taste
fresh parsley - 2-3 sprigs

How to make tomato soup with chicken broth

1. Boil chicken meat until tender in 3 liters of water. Remove it from the broth, cool slightly and disassemble it into fibers while it is still warm. You should not put the skin in the soup, as it has a specific taste and structure that not everyone likes. Strain the broth through cheesecloth or a fine strainer.

To save time on preparation and quickly please your loved ones with fresh, just-cooked soup, chicken broth can be made the day before.

2. Grate the tomatoes and discard the skins. In winter, when there are few fresh tomatoes, you can use 175 ml. tomato juice.

3. Pour oil into a heavy-bottomed pan and heat over low heat. Add the garlic, cut into slices, and after 2 minutes, the grated tomatoes. Reduce heat to low and continue cooking for 5 minutes, stirring occasionally to prevent burning.

4. Pour in the chicken broth and bring to a boil.

5. Add noodles and cook until done. Then put the chicken meat in the pan, pepper, wait until it boils and remove from the stove.

6. Tomato soup with chicken broth and noodles is ready! Pour it into plates, sprinkle with parsley and hurry to please your loved ones with this treat! You can put bread crumbs and a spoonful of sour cream in the soup.

Another good recipe -

Tomato soup with chicken is so original that its uniqueness cannot be compared with anything or the recipe for this dish cannot be attributed to any specific cuisine. No matter where this soup is prepared and no matter what ingredients are added to it, it will always be loved and recognizable.

It's so easy to make and quick to cook. A cast iron pan is best for making soup, but a Dutch oven will work as well. Using roasted canned tomatoes for soup, as opposed to canned ones, has more flavor and is therefore preferable.

The traditional version of tomato soup contains chicken thighs, but they can easily be replaced with chicken breasts or legs. As far as spices go, the combination of garlic, tomato and basil is perfect and complete.

No matter how strange it may seem, garlic is not at all the leading spice in tomato soup, as many are accustomed to. But the oil, infused with the flavor of garlic, may well play a role in the dish. It is also sold ready-made, but it is not difficult to make it yourself.

Creamy tomato soup starts with pieces of shredded chicken, concentrated broth, cheesy flavor, potatoes and fresh spinach pieces. It all ends with a squeeze of citric acid to balance all the flavors and a generous sprinkling of freshly grated Parmesan. This is a simple yet exceptionally delicious soup that can be made in 35 minutes or less.

How to cook tomato soup with chicken - 15 varieties

A traditional first course in post-Soviet countries, despite the fact that the dish was invented in Latin America.

Ingredients:

Chicken fillet - 300-350 g
Onion - 100 g
Large carrots - 1 pc.
Tomatoes - 200-250 g
Salt - 1 tbsp.
Bay leaf - 2-3 pcs.
Vegetable oil - 5-6 tbsp.
Rice - 6 tbsp.

Preparation:

Cut the chicken and fry in a frying pan. Then put it in a large pot of water to cook. Add salt.

Peel the onions and carrots. Grate the carrots and chop the onion. Fry in a frying pan.

Peel the tomatoes and crush them. Add to onions and carrots. After frying, add the carrots, onions and tomatoes to the chicken broth.

Rinse the rice, and after the broth boils, pour it into the pan. Add spices and bay leaf. Cook, stirring until the rice is done. After boiling, cook for another 1-2 minutes and turn off the heat.

Creamy tomato soup with chicken - “Paleo”

A light, creamy tomato soup packed with essential micronutrients in one dish.

Ingredients:

Fried tomatoes (canned or handmade) - 600 g
Chicken bone broth or boiling water - 240 ml
Pepper, salt - 1 tsp.
Basil (dried) - 75 g
Garlic (crushed) - 2 tablespoons
Chicken thighs - 1 kg
Coconut milk - 300 ml

Preparation:

In a cast iron saucepan, combine tomatoes, broth, pepper, salt, basil and garlic oil (garlic mixed with olive oil). Cook and add chicken thighs.

Cook over medium heat for 25 minutes, stirring occasionally. Remove from heat, remove chicken and puree soup with a blender.

Add coconut milk and stir.

Shred the chicken and add back to the soup. Cook over medium heat for another 5 minutes.

Sprinkle with basil and garlic oil if desired.

Legumes have a pleasant texture and nutrients, so they often go well in first courses.

Ingredients:

Chicken fillet - 400 g
Garlic - 2 cloves
Tomatoes in their own juice - 800 g
Onion - 1 pc.
Dried basil - 1 tsp.
Oregano - 0.5 tsp.
Pepper, salt - 1 tsp each.
Green beans - 200 g
Broth - 1 l.

Preparation:

Finely chop the garlic and onion.

Cut the chicken into pieces.

Fry onion, garlic and chicken, adding one at a time. Add everything to the pan with the broth.

Cook the broth for 30 minutes. Add tomatoes.

Chop the beans and add to the pan. Cook for 10 minutes after boiling. Garnish with spices.

Bright corn against the background of red tomato soup looks bright and tastes nutritious.

Ingredients:

Chicken broth - 1 l
Chicken meat, cut into cubes - 300 g
Frozen corn - 400 g
Tomato puree - 600 g
Tomatoes - 1 pc.
Chili pepper (green) - 1 pc.
Onion - 1 pc.
Garlic - 2 cloves
Bay leaf - 1 pc.
Ground cumin - 1-2 teaspoons
Salt - 1/2 teaspoon
Chili powder - 0.5-1 teaspoon
Pepper - 1/8 teaspoon
Cayenne pepper - 1/8 teaspoon
Corn tortillas - 5 pcs.

Preparation:

In a large saucepan over low heat, combine first 13 ingredients. Cover with a lid and cook for 4 hours.

Place corn tortillas on an unpeeled baking sheet. Bake at 220 degrees for 5 minutes.

Remove the bay leaf from the soup.

Serve with corn tortillas.

Corn tortillas can be replaced with any other toasted bread.

Celery, in addition to being incredibly healthy, is also able to absorb the flavors of chicken and tomatoes well.

Ingredients:

Chicken broth - 700 ml
Tomatoes in their own juice - 250 g
Celery stalk - 80 g
Bay leaf - 2 pcs.
Garlic - 5 cloves
Fresh tomatoes - 5 pcs.
Chicken breast - 700 g
Onions - 200 g
Basil - 10 g
Vegetable oil - 3 tbsp.
Salt, pepper to taste

Preparation:

Cut the garlic, onion and celery into very small pieces.

Peel and grate fresh tomatoes.

Mash the tomatoes in their own juice.

Cut the chicken breast into small pieces

After frying and sautéing all the ingredients, cook everything in a saucepan with broth.

At the end of cooking the soup, add spices.

Turn off the stove and let the soup brew.

Basil can be replaced with any other herb.

This wonderful soup is prepared for lunch just half an hour before serving.

Ingredients:

Onion, peeled and finely chopped - 1 pc.
Carrots, peeled and grated - 2 pcs.
Finely chopped bacon - 2 slices
Chicken breasts, cut into thin strips - 2 pcs.
Canned chopped tomatoes - 600 g
Chicken broth - 400 ml
Chopped rosemary - 1 tbsp.
Lemon (finely grated zest) - 1 pc.
Salt and ground black pepper
Parsley

Preparation:

Place the onions, carrots and bacon in a large non-stick pan and cook for 2-3 minutes.

Add chicken, tomatoes, broth, rosemary and lemon zest.

Bring to a boil, stir, then cover and simmer over medium heat for 15 minutes, stirring occasionally. Season to taste and serve sprinkled with chopped parsley.

A dish that anyone can afford and that can be prepared at home.

Ingredients:

Minced chicken - 200 g
Potatoes - 3 pcs.
Pasta - 30 g
Onion - 1 pc.
Pepper mixture - optional
Garlic - 1 clove
Tomatoes - 3 pcs.
Bay leaf - 1 pc.
Salt - to taste

Preparation:

Peel the onions and carrots, chop and fry with minced meat.

Grind the tomatoes in a blender.

Peel the potatoes and cut into cubes. Add to the minced meat.

Chop the garlic and add to the minced meat. Pour boiling water over everything and cook for 30 minutes.

Boil the pasta. Add to soup. Cook for 1 minute and turn off.

Tomatoes can be replaced with tomato paste.

A taste of delight in this soup with chicken, black beans and the heat of chili.

Ingredients:

Ripe tomatoes - 1.5 kg
Onion - 2 pcs.
Chicken - 1 fillet
Olive oil - 4 tbsp.
Garlic (chopped) - 3 cloves
Chili (chopped) - 3 pcs.
Coriander - 1 tablespoon
Black beans - 400 g
Tomato paste - 4 tablespoons
Corn tortillas - 3 pcs.
Avocado - 2 pcs.
Butter cream (optional) - 200 ml

Preparation:

Heat the oven to 200 degrees.

Place tomatoes in fry with onions and chicken pieces. Add olive oil. Roast for 45 minutes until the chicken is crispy and tender and the tomatoes are beginning to caramelize.

When the chicken is ready, transfer to a plate and cover with foil.

Transfer the tomato and onion to a food processor and pulse until smooth.

Heat the remaining oil in a medium saucepan and fry the garlic, chilli and coriander seeds for a few minutes until they begin to brown.

Pull the meat from the chicken bones, tear into pieces and mix with beans and tomato paste.

Add this chicken mixture to the pan.

Pour the soup into a pan and add enough juice/water to cook until it has a good consistency.

Heat a few inches of oil in a small saucepan, then thoroughly shallow-fry the tortilla pieces in batches until crisp.

Season the soup to taste and stir in the coriander. Top with chicken mixture, sliced avocado and lime juice. Serve with flatbreads and sour cream.

Mung bean is used quite infrequently in cooking, but this grain is no less useful than lentils.

Ingredients:

Carrots - 1 pc.
Onion - 1 pc.
Garlic - 1 clove
Chicken thighs - 2 pcs.
Tomato paste or tomatoes in their own juice -
Mash - 7 tbsp.
Black pepper, salt - to taste
Bell pepper - 0.5 pcs.
Zira (kmin) - to taste
Bay leaf - 1-2 pcs.

Preparation:

Soak the mung beans for at least 2-3 hours in advance.

Heat a deep cast iron pan with oil. Cut carrots, onions, garlic, peppers into cubes. Fry everything.

Clean and cut the chicken. Add to the pan with tomato paste.

Pour boiling water over the pan. Add mung bean and spices, except bay leaf.

Bring to a boil, add bay leaf and cook until the cereal is cooked through. Remove bay leaf after cooking.

Mung bean can be replaced with any cereal or legumes, such as lentils.

Creamy tomato soup with lots of plant-based ingredients, spinach and shredded chicken. Use it all over low heat for a super easy and delicious dinner.

Ingredients:

Chicken breasts - 2 pcs.
Chopped tomatoes - 500 g
Whole tomatoes - 300 g
Chicken broth - 800 ml
Dried basil - 1 tablespoon
Chopped garlic - 4 cloves
Salted butter - 4 tablespoons
Italian dumplings Gnocchi - 400 g
Spinach - 400 g
Boursin cheese - 50 g

Preparation:

Place chicken breast in a small saucepan over low heat. Fill the pan with tomatoes, broth, basil, garlic and oil. Cook for at least 4 hours.

Add dumplings, Boursin cheese, spinach and stir. Shred the chicken with a fork. Cook for another hour.

Garnish with additional spinach and possibly Parmesan cheese.

Delicious and filling tomato soup with tender pieces of chicken. Using a regular can of tomatoes and buttercream, you can prepare an amazing dinner in just 30 minutes.

Ingredients:

Olive oil - 2 tablespoons
Onion - 1 pc.
Garlic - 4 cloves
Flour - 30 g
Tomatoes - 120 g maybe
Chicken broth - 1 l
Dried basil, parsley oregano - 1 teaspoon each
Shredded fried chicken meat - 400 g
Whipped cream - 80 ml

Preparation:

Heat olive oil in a large saucepan over medium heat.

Cook and stir onion and garlic in hot oil until onion softens, about 5 minutes. Sprinkle flour evenly over onion mixture; add tomatoes, chicken broth, oregano, basil and parsley.

Bring the liquid to a boil and cook until the tomatoes soften, 8 to 10 minutes.

Pour soup into a blender, no more than halfway. Close and hold the lid in place. Beat with a blender several times.

Stir chicken, cream, sea salt, and pepper into soup; cook until chicken is cooked through (about 5 minutes).

It would seem that it is impossible to fry first courses, but this is not at all true; it is easy to do with tomato cream soup.

Ingredients:

Tomatoes - 4-5 pcs.
Chicken fillet - 400 g
Garlic - 1 clove
Basil - 2-3 branches.
Cream - 70 ml
Vegetable broth - 300 ml
Spices - to taste
Starch

Preparation:

Peel the tomatoes and blend with the basil in a blender.

Fry chopped garlic in a frying pan, add tomato mixture. Fry for about 5 minutes.

Beat the chicken with a blender into minced meat. Add stir fry to mixture. Add spices.

Pour the cream and broth into the pan. Cook until done. Add starch and cook for 3-5 minutes.

The Fresh Tasting Tomato Soup is David Chang's take on Greek salad: he wraps it in tomatoes, olives, cucumbers and feta cheese.

Ingredients:

Olive oil - 6 tablespoons
Red onion, thinly sliced - 1 pc.
Olives - 70 g
Oregano leaves - 2 tablespoons
Red wine vinegar - 3 tablespoons
Sherry vinegar
Salt - 1 tablespoon
Cucumber, thinly sliced - 1 pc.
Honey - 1 tablespoon
Tomatoes - 5 pcs.
Cherry tomatoes - 110 g
Feta cheese - 70 g
Chicken fillet - 400 g

Preparation:

Cut the chicken into small cubes.

In a medium saucepan, heat 6 tablespoons oil. Add onion, olives, chicken and oregano. Cook over moderately low heat, stirring, until onion softens, about 7 minutes. Remove from heat and stir in both vinegars. Season with salt. Cool to room temperature.

Meanwhile, in a bowl, mix finely chopped cucumber, spices and half the honey.

In a blender, puree the chopped tomatoes with the remaining 1/2 tablespoon honey and season with salt and pepper.

Add the whipped tomatoes, cucumbers and grated Feta cheese to the onion-olive mixture. Drizzle with olive oil, garnish with herbs and serve.

The meat concentration of the ingredients in the soup still does not make it heavy thanks to the correct dosage.

Ingredients:

Parsley - to taste
Thyme - to taste
Bay leaf - to taste
Garlic - to taste
Butter - to taste
Onion - 1 pc.
Tomatoes in juice - 300 ml
Tomato paste - 70 g
Bacon - 2-3 strips
Chicken broth - 600 ml
Chicken meat - 400 g
Carrots - 1 pc.
Celery - 1 pc.
Spices - to taste

Preparation:

Fry bacon with garlic and onions in butter. Pass.

Cut the carrots and fry. Add to onions and bacon.

Cut the chicken fillet and add it to fry.

Season everything with herbs and spices. Pour in tomato paste and tomatoes in their own juice. After the tomatoes have softened, beat with a whisk.

Transfer the entire pan and fill with broth. Bring to a boil, cook for 10 minutes and turn off the heat.

Despite the fact that mushrooms do not have their own taste, they are ideally combined in concentrated, juicy dishes, as they are able to absorb the juice of other ingredients.

Ingredients:

Tomatoes in their own juice - 700 ml
Chicken fillet - 400 g
Mushrooms - 700 g
Spices - to taste
Garlic - 1 clove
Onion - 1 pc.
Olive oil - 1 tbsp.
Chicken broth - 500 ml

Preparation:

Peel the mushrooms and cut into slices. Peel the onion and garlic as well. Fry everything in a frying pan with olive oil.

Cut the chicken into cubes. Add fry.

Pour the tomatoes into the pan and sauté. Soften the tomatoes with a fork.

Pour the contents of the pan into the chicken broth and simmer for 10 minutes or until tender.

Tomato season begins at the end of summer. It's time to make tomato soup with chicken. This vegetable dish is very beneficial for the human body, because tomatoes contain many vitamins. Moreover, scientists claim that heat treatment even increases their beneficial properties, so tomato soup with chicken is not only pleasant to eat. In a word, it appeals to many people.

Tomato soup with chicken. Ingredients for a spicy dish

So, more details. What do you need to make Spicy Tomato Chicken Soup? It is made quickly and easily, and it turns out incredibly tasty. To prepare this dish you need: chicken leg, sesame oil, some sesame seeds, an onion, a head of garlic, two medium-sized tomatoes and salt. Of course, spices to taste.

Cooking process

Preparing the dish

There is also absolutely nothing difficult about making tomato soup with chicken. The recipe allows even the most inexperienced cook to cope with the task with ease. Where to start?

Tomatoes along with juice are poured into the pan (if using paste, you need to dilute it a little with water), chopped garlic, onion, cut into small cubes, chili, bay leaf and oregano are added. The resulting mixture is cooked for about ten minutes over low heat. The chicken is cut into small pieces and added to the pan along with the chicken broth and lime juice. The dish is brought to a boil. After this, the fire decreases. The soup cooks for about half an hour. Salt and pepper are added to taste.

The soup is served with cilantro and cheese (it must be cut with a vegetable slicer or grated). Tortilla and sour cream are also a great addition.

Ingredients for bean soup

Do you want to cook something more original? Tomato soup with chicken and beans is very tasty and satisfying. The dish can be easily prepared in large quantities. Both children and adults eat it with pleasure. Men especially like the soup. In addition, this option is quite economical. If someone needs dietary nutrition, the ingredients can simply be fried in a dry frying pan.

Both black and white beans are suitable for making soup. However, if you wish, you can even replace it with lentils. It all depends on everyone's tastes and preferences. For a thicker soup consistency, you can add two tablespoons of flour.

So, what will you need? A couple of chicken breasts, three glasses of beans, a bunch of cilantro, six cloves of garlic, an onion, a tablespoon of lemon juice, carrots, tomatoes in their own juice (three hundred grams), a little bacon, two liters of chicken broth, a pinch of chili powder, two tablespoons of ketchup , sea salt.

Cooking soup

This dish will take some time to prepare. The beans need to be soaked for several hours. However, this is easy to do when you get up in the morning and get ready for work. And in the evening you can start preparing the soup. The beans are boiled until fully cooked.

After this, chicken broth is prepared. To do this, one piece of meat is boiled along with half a carrot, half an onion and a bay leaf for forty minutes.

The second piece of meat is fried separately. The onion is finely chopped and fried until soft. Garlic and separately fried chicken are added to it. After a few minutes, the mixture is added to the broth along with ketchup, grated beans and bacon. The soup is simmered over low heat for about twenty minutes. After removing from the stove, season the dish with lemon juice and sprinkle with finely chopped cilantro. If desired, you can also add sour cream.

In principle, there are many options for preparing tomato soups. Everyone can easily choose for themselves and their family exactly what they like. For example, tomato soup with chicken and potatoes, rice, and noodles are very popular. Everything is at your discretion. Bon appetit!

With this recipe for tomato soup with chicken, you will get a very simple dish that seems familiar and ordinary, but at the same time has a unique taste. And this is due to the fact that it is based on a recipe for thick Turkish tomato soup, which can be found everywhere in Turkey: in small cafes and hotel restaurants, in street food trailers, as well as in all national catering establishments. And the composition of this soup is always incredibly simple: onions, a little garlic, chicken broth, sometimes a little flour for thickness, spices and a lot of tomatoes and tomato juice. We suggest supplementing it with tender chicken meat and thin noodles. These ingredients will make the soup richer and even thicker.

It is best to prepare this tomato soup from fresh, ripe tomatoes, but suitable varieties ripen in late summer (for example, pink, fleshy, very large tomatoes). And to prepare this wonderful soup during the rest of the year, feel free to use high-quality peeled tomatoes in their own juice, as well as tomato juice - they are ideal.

By the way, you might be interested, which is also made from tomatoes.

Ingredients

1 can (400-480 grams) of tomatoes without skin in their own juice
300 ml tomato juice
1 chicken fillet
100-120 grams of sweet pepper
1 onion
2-3 cloves of garlic
handful of thin noodles
0.5 teaspoons each of dried thyme, turmeric and coriander
salt, pepper to taste
a little vegetable oil

Yield of finished product: 1.5 liters

Recipe for tomato soup with tomatoes and chicken

Fill the chicken fillet with water (you will need about a liter) and boil. As soon as the water boils, skim off the foam and cook the meat for 20-25 minutes, then let it cool slightly. Do not pour out the broth.

While the meat is cooking, chop the onion and chop the garlic.