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50 g oil
250 g soup vegetables (carrots, leeks, celery, kohlrabi)
1 tsp. salt
1 tsp. ground red pepper
20 g sour cream
1 tbsp. flour
1 tsp. parsley
Cut the Pivka chicken thigh fillets (with bone or without) into large pieces. Dice the vegetables. Finely chop the onions.
Boil water in a pot. In another pot heat some oil and fry the onions until translucent and golden. Add the meat and season it with salt and red pepper. Fry the meat for about 5 minutes, until it is uniformly cooked on all sides. Add the vegetables and mix quickly.
Mix cream and flour in a cup until the mixture is smooth. Add the boiled water and cream mixture to the meat and vegetables. Cover the pot and let it boil at moderate temperature for 25 minutes. The stew is ready for serving.
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