Creamy chicken and turnip soup for young chicks

Directions

1. The cleaned and cut chicken is placed in a container and added to 2 liters of boiling water. ⏱ ≈ 10 min
2. The chicken, thoroughly cleaned, is added whole to the boiling broth, so that the meat coagulates quickly on the surface, forming a solid layer that prevents the meat juices from escaping into the broth (the meat will not become dry). ⏱ ≈ 10 min
3. A tablespoon of salt or Vegeta is added at the beginning to help the foam rise, and the broth is then simmered over low heat for about an hour. ⏱ ≈ 40 min
4. To check if the chicken is cooked, you can insert a fork into the breast; if it slides in easily, the dish can be removed from the heat. ≈ 3 min
5. The chicken is allowed to cool in the broth. ⏱ ≈ 20 min
6. Next, all the meat is removed from the bones and cut into small pieces (the remaining broth can be used as a chicken broth). ⏱ ≈ 10 min
7. The cream is mixed with the cabbage. ≈ 3 min
8. You can add mustard for extra spice, as well as fine salt, lemon juice, and a tablespoon of sugar, or to taste. ≈ 3 min
9. All the ingredients are mixed together, including the meat. ≈ 3 min
10. The salad is arranged on a dish with higher edges, leveled, and then seasoned with finely chopped parsley and kept chilled for 1 to 2 hours. ⏱ 2 hr
11. It is served as an appetizer. ≈ 2 min
12. Creamy chicken and turnip soup for young chicks ≈ 3 min
13. Creamy chicken and turnip soup for young chicks ≈ 3 min