This is one healthy and colorful vegetable soup. It is quick and easy to cook hence the name "ABC". I often cook this soup for my dinner (I just can't live without dinner!) when I am on a diet, especially after the Greek Christmas/Easter celebrations when we eat meat like there is no tomorrow. ABC soup is basically boiled root vegetable in stock. You may also add glass noodle to it for a very light noodle soup. Like all recipe, there are many variations, this is my grandmother's recipe.
Ingredients:
1 potato, peeled
1 onion
1 carrot, peeled
1 tomato
water
Chicken meat, about the size of a match box OR
2 Chicken gizzard* (optional)
Chopped spring onion (for garnish)
Stock (chicken or vegetable)**
Salt/Soy Sauce and White Pepper
Chopped all the vegetables into small cube, about 1 cm. Cut the chicken meat or gizzard* into approximately 2 cm cubes of your preferred size. Ultimately you can cut the vegetable and the meat it into any size you prefer however keep in mind, the smaller the size, the shorter the cooking time.
Place the chopped carrot in a small pot and fill half the pot with water. Bring the water and carrot to a boil before adding in chopped potato, onion and tomato. Make sure that the water level is about 1 - 2 cm above the vegetables, add more water if required/desire. Bring the soup to a boil again and reduce heat to simmer until all the chopped vegetables are soft. Add in chicken stock and cubed chicken and continue to simmer until the chicken is cooked. Season with salt and/or soy sauce and white pepper. Sprinkle with some chopped spring onion if you like and serve warm or lukewarm.
This gives you anything from 2- 4 bowls of soup. Serve with glass noodle, as soup or with dakos (ντακος).
Notes:
* Usually, my grandmother use chicken gizzard instead of chicken meat. I preferred it with gizzard rather than chicken meat. Chicken gizzard is more chewy than meat, hence give you the impression that you are eating more meat. But since it is almost impossible to find gizzard here in Greece (unless you know your butcher very well) I am stuck with using chicken meat, that is if I am adding in any meat. You may use pork if you like.
** You may omit the stock if you are using meat. But if you are not, you will definitely need to use stock.
Ingredients:
1 potato, peeled
1 onion
1 carrot, peeled
1 tomato
water
Chicken meat, about the size of a match box OR
2 Chicken gizzard* (optional)
Chopped spring onion (for garnish)
Stock (chicken or vegetable)**
Salt/Soy Sauce and White Pepper
Chopped all the vegetables into small cube, about 1 cm. Cut the chicken meat or gizzard* into approximately 2 cm cubes of your preferred size. Ultimately you can cut the vegetable and the meat it into any size you prefer however keep in mind, the smaller the size, the shorter the cooking time.
Place the chopped carrot in a small pot and fill half the pot with water. Bring the water and carrot to a boil before adding in chopped potato, onion and tomato. Make sure that the water level is about 1 - 2 cm above the vegetables, add more water if required/desire. Bring the soup to a boil again and reduce heat to simmer until all the chopped vegetables are soft. Add in chicken stock and cubed chicken and continue to simmer until the chicken is cooked. Season with salt and/or soy sauce and white pepper. Sprinkle with some chopped spring onion if you like and serve warm or lukewarm.
This gives you anything from 2- 4 bowls of soup. Serve with glass noodle, as soup or with dakos (ντακος).
Notes:
* Usually, my grandmother use chicken gizzard instead of chicken meat. I preferred it with gizzard rather than chicken meat. Chicken gizzard is more chewy than meat, hence give you the impression that you are eating more meat. But since it is almost impossible to find gizzard here in Greece (unless you know your butcher very well) I am stuck with using chicken meat, that is if I am adding in any meat. You may use pork if you like.
** You may omit the stock if you are using meat. But if you are not, you will definitely need to use stock.
interesting
ReplyDeletecant wait to try it out!!!
by the way dakos (ντακος) is barley bread baked into a crisp (slices about 3cm thick). so if you cant find that you can use whole meal croutons or normal croutons whatever you prefer
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