Hello to all lovers of good food.
Yesterday was quite a demanding day. We took the kids to a school futsal competition in Belgrade. After a stressful and uncertain match, a warm meal was exactly what we needed to recover and regain our energy. Zucchini soup with oven-baked chicken drumsticks turned out to be the perfect combination. It is also relatively quick to prepare – the soup takes about 30 minutes, while the drumsticks need around 40 minutes if they are fresh, or about 1 hour and 10 minutes if they are frozen.
For this meal you will need:
-three small zucchinis
-two carrots
-one medium potato,
- a whole onion,
-half a tablespoon of flour, - salt and sweet paprika (optional), - two tablespoons of Greek olive oil,
about one kilogram of chicken drumsticks (or less if you prefer), and a small teaspoon of mugi miso paste.
I poured about two liters of water into a pot and while it was heating up I peeled and diced the zucchini, a small piece of pumpkin, and the potato. I also peeled the onion and two carrots and added them whole into the pot. Then I added a fresh raw chicken drumstick, salted it to taste, and let everything cook for about twenty minutes.
At the same time I arranged the remaining drumsticks on a baking tray lined with baking paper. I salted them and added sweet paprika, sprinkling it lightly with my fingers. Before that I had preheated the oven to 180°C and placed the drumsticks inside to bake.
While the soup was cooking I was thinking about adding either mugi miso or tamari soy sauce for extra flavor. This time the mugi miso won.
Meanwhile I prepared a fresh salad made of broccoli, cucumbers, raspberries and pineapple. I called it the “health train.” It is an unusual mix of sweet and savory flavors. In some way it reminds me of Hungarian cuisine because of the mixture of fruit and vegetables, while the addition of mugi miso brings a slight touch of Japanese cuisine.
About 6 minutes before the end of cooking, the soup should be poured over with a cold spray, which was made before that by adding warm water and flour to a 0.5 dcl cup, and on top of a small spoonful of ground sweet pepper, stir everything well so that there are no lumps, and only then pour over.
When everything was ready, I served the soup with a ladle and added a small spoon of mugi miso on top.
The benefits of mugi miso are numerous. It is very healthy and has a pleasantly salty taste. Many people recommend using it regularly in everyday nutrition because it may help lower cholesterol, support bone health, and strengthen the body. It is also believed to help maintain hormonal balance and may reduce some negative effects of smoking.
Give this recipe a try and feel free to share your impressions and comments.
Enjoy your meal! 🍲
