2 chicken legs
2 1/2 L water
1 tomato, diced
1 small red pepper, diced
1 T paprika paste
2 T tomato paste
3 medium potatoes, diced
1/2 C rice
1/2 bunch parsley, finely chopped
1/2 bunch dill, finely chopped (optional)
hot sauce (optional)
salt and pepper, freshly ground
Boil chicken legs for 1 1/2 hours.
Take chicken out, keeping the broth in the pot simmering.
Add potatoes to broth.
Add rice, tomatoes an red pepper to broth, stir.
Bring the soup back to a simmer.
Add tomato paste, paprika, salt and pepper.
Discard the chicken skin and bones. Shred the meat into bite size pieces. Add to soup.
A few minutes before the soup is ready (20 min or just before the potatoes are cooked),
add parsley and dill, and adjust the spices.
Match made in Heaven:
A big piece of freshly baked White Bread.