Broccoli and Corn Soup

Steps

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  1. Wash the chicken legs, transfer to a pan and fill with two liters of cold water. Put the pan on the medium fire. When the broth starts boiling, gently remove the rising foam with skimming-dish. After reducing the fire, continue to cook chicken broth for 30 minutes, after which get meat from the pan.
  
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  2. Meanwhile, wash and peel the potatoes. Cut tubers with medium-sized cubes.
  
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  3. Let's put the cut potatoes into the ready chicken broth.
  
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  4. Wash carefully long-grain rice and add to soup after potatoes.
  
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  5. Wash broccoli and sort it into curds, if necessary cut them into several parts.
  
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  6. When potatoes and rice reach semi-readiness, let’s add broccoli to the soup.
  
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  7. Wash carrots, peel and cut into quarter rings. Peel onion and cut with small cubes.
  
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  8. Put the ground vegetables in a pan with pre-heated vegetable oil. Stirring, let’s brown onions with carrots on low fire until soft.
  
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  9. Add browned vegetables to the soup, mix.
  
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  10. Then let’s put canned corn, filtered from the marinade, into the soup.
  
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  11. A few minutes before the soup is ready, add small chopped dill and parsley, salt, seasonings, bay leaf and black allspice to the pan.
  
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  12. Bring the dish to taste, let the soup boil for a few more minutes, after which turn off the fire. Ready soup with broccoli and corn pour into portion plates and serve with rye croutons or fresh baguette.
  
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  13. Bon Appetite!