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Yemenite Soup
Category:
Soups
Ingredients
- 2 packages chicken legs
- 5 units potatoes, cut into cubes
- 4 units carrots, cut into cubes
- 1 unit large dry onion, peeled
- 1 root celery root, peeled
- 3 units parsley root
- half package parsley, washed and tied with string
- celery stalks, cleaned and tied with string
- 2 teaspoons salt
- 2 teaspoons turmeric
- 2 teaspoons cumin
- 1 tablespoon hawaij for soup
- 2 teaspoons ground coriander seeds
- half teaspoon coarsely ground black pepper
Preparation
Fill a pot with about 4 liters of water, add the chicken to the pot and bring to a boil.Remove the foam that forms in the pot.
Add all the other ingredients.
Bring to a boil again.
Lower the heat and cook for about an hour on low, until the potatoes are soft.
Can be eaten with barley soup nuts / croutons / egg noodles.
And real Yemenites eat it with chilba, sahawiq and lahoh?
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