Monday, March 23, 2009

Thick chicken soup with kaymak

  • 1 chicken
  • 1-1.5 lukewarm water
  • 40g. lard
  • 250g. kaymak
  • 2 onions
  • 20g. flour
  • 2 tablespoons of paymak
  • red paprika pepper
  • salt
  • 1/2 bunch of parsley
Clean the chicken, cut into pieces, wash and wipe a little. Heat lard, add pieces of chicken, fry to brown on all sides and then take out. To the leftover lard add finely chopped onion, cook slowly until tender, then add the kaymak, add red paprika pepper, mix and to stewed kaymak, stir, add lukewarm water, meat, more water if necessary, salt and pepper. Simmer all until meat is tender. Sprinkle with chopped parlsey before serving. This broth is most often prepared in Serbia, where the best kaymak is produced.



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