Thick Chicken Soup in a Cauldron over Fire
The most delicious, the brightest, full of summer vibes! This chicken soup in a cauldron has a unique taste and aroma. The smoky fire scent gives it a special charm. Plus, cooking it is very simple!
Updated : 03 September, 2025
Easy
About 45 min.
Ingredients
1
Chicken
1.5 kilograms
Potato
2
Carrot
2
Onion
3
Bell pepper
to taste
Garlic
2
Laurel leaf
5
Tomato
100 milliliters
Vegetable oil
to taste
Salt
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Rinse the chicken and pat dry. Cut it into serving pieces. Peel and wash the potatoes. Leave small/medium potatoes whole, cut large ones into 2-4 parts.
Step 2
Peel onions, carrots, and garlic. Cut bell peppers in half and remove seeds. Rinse all.
Step 3
Chop the vegetables as you like. I prefer large chunks so they are noticeable in the soup. Leave garlic cloves whole or cut larger ones into halves/quarters.
Step 4
Place the cauldron over fire. When hot, pour in neutral vegetable oil. Heat 1-2 minutes. Use a ladle to oil the sides of the cauldron (careful not to burn yourself). Add onion, carrot, garlic, and bell pepper. Fry, stirring, until golden. Remove with a slotted spoon, leaving the oil.
Step 5
Add chicken pieces. Fry on high heat until golden brown, stirring so they don’t burn.
Step 6
Add your favorite spices: chicken seasoning, khmeli-suneli, ground peppers, smoked paprika (1 tsp each). Stir. Add water to just cover the chicken. Cover with lid. Simmer about 20 minutes over medium heat.
Step 7
Rinse and finely chop herbs (dill, parsley, cilantro, or green onion).
Step 8
After 20 minutes, add potatoes, tomatoes (cut into large slices), and the sautéed vegetables. Increase heat. Optionally peel tomatoes.
Step 9
Salt to taste and stir.
Step 10
Add enough water to cover ingredients by 0.5-1 inch. (I prefer thick soups, so I add less water.) After boiling, reduce heat. Cover with lid, leaving a gap for steam. Simmer 20-25 minutes until all ingredients are cooked.
Step 11
Taste for salt. Add bay leaf and herbs. To enhance smoky flavor, extinguish the fire and let the cauldron rest over embers for a while with lid open (optional).
Step 12
Let soup rest 15-20 minutes before serving. Enjoy!