Chicken (back) - 150 gr
Eggs - 2 pcs.
Flour - 6 tablespoons
Potatoes - 2 units.
Carrot - 1 pc.
Onions - 1 pc.
Bay leaf - 1 pc.
Salt - 0,5 tbsp.
Ground black pepper - 1/3 tsp.
Vegetable oil - for frying
Green onions (optional) - for serving
Prepare all the necessary ingredients.
Boil a broth for this soup can be made from chicken, pork, beef or do not add meat at all.
Potatoes, carrots and onions peel and wash.
Put the chicken in a saucepan, pour the water over it. Add salt and season with it. Put the pot on fire and simmer the broth over low heat for 40 minutes. When the broth comes to a boil, be sure to pick up the foam with a spoon.
In a bowl beat one egg.
Whisk the egg a little with a whisk.
Now dip your hands into the egg.
Then into the flour.
Rub your palms together over the plate. Do this several times to use up all the flour.
Cut the onion into small cubes.
Grate carrots on a fine grater.
Heat a frying pan with vegetable oil. Fry the vegetables over medium heat for 3 minutes.
Cut the potatoes into small cubes.
Take the meat out of the broth. Place the sliced potatoes in the broth.
Add the bay leaf.
Separate the meat from the bones. Slice the meat and put it back into the broth. Put the pot on low heat and simmer the potato and chicken soup for 20 minutes.
Now put in the soup roast.
Grout sift it through a sieve.
Put the mash in the soup.
Beat the second egg with a whisk and pour into the soup. Cook the soup with the mash for 10 minutes more. Add ground pepper to the soup.
Finely chop the green onions. Pour the soup into plates, garnish with green onions and serve. Bon appetit.