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Sorbian wedding soup with Persian saffron and dill

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Ingredients for 4 servings:

  • 1 liter chicken broth
  • Oil for frying
  • 200 g chicken breast
  • 1 onion(s)
  • 1 carrot(s)
  • 1 leek(s)
  • 1 tsp saffron threads
  • 1 bunch of dill
  • 100 g dumplings (Sorbian dumplings), pre-cooked or homemade
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Finely chop the onion, peel and slice the carrot, and slice the leek. Dice the chicken breast. Sauté the onion, carrot, and leek in a pan with a little oil. Add the chicken stock and chicken breast and simmer for 15 minutes. Add the saffron and dill to the soup and simmer for another 5 minutes. Add the dumplings to the soup and heat through. Garnish with fresh dill and serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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