Peanut soup

1 . Stage

Chop the thighs, any pieces you like. Cook for about 30 minutes.

2 . Stage

Soak the peanuts in warm water, then peel them. The peanuts should be white.

3 . Stage

Preparing the roast. I ground everything in a blender with a meat blender attachment. Onions, carrots, celery, red pepper, garlic (all finely ground) Add spices: oregano, turmeric, sweet bell pepper and comino (I do not even know if in Russia or Ukraine such a spice. It has a very specific smell). As the roast will be ready, we poured it into a pan with boiled hams. We leave it to cook for about 40 minutes.

4 . Stage

Finely chop the parsley. It goes as an addition to the dish. Everyone adds as desired.

5 . Stage

Pour a little broth from the chicken and roast into the mixer, add the peeled peanuts there and whisk until the peanuts are chopped into small pieces. And become a homogeneous mass. And pour into the boiling soup.

6 . Stage

We cut the potatoes into strips, just like for French fries. Or more precisely for it, only for the soup it should be a little thinner and crispy. Dry the cut potatoes with kitchen towels from the starch, and fry them in a deep fryer. Every time you take the fried potatoes out, blot them with kitchen towels so that all the oil is absorbed by the napkins and does not remain on the potatoes. Roast over high heat. This is also as a supplement.

7 . Stage

Fry vermicelli until golden in a small amount of oil. Pour into the soup, add bouillon cube and cook for about 20 minutes (until the noodles are ready).