Zatirukha Soup with Chicken

Delicious chicken soup "Zatirukha" with chicken made following an old recipe. The soup is hearty and thick thanks to the "zatirukha" dressing made from eggs and flour. Try making it, the taste is excellent!

Yield: 1 serving.

Calories: 70 kcal per 100 grams of the dish.

Cooking Time: 60 minutes.

Cuisine: Russian.

Ingredients

• chicken - 500 g;
• onion - 1 pc;
• vegetable oil - 1 tbsp;
• potato - 1-2 pcs;
• egg - 1 pc;
• carrot - 1/2 pc;
• flour (wheat) - 1 cup;
• salt;
• pepper;
• water - 1.5 l.

For serving:

• herbs - a few sprigs.

Preparation

1. Prepare the ingredients for our "Zatirukha" soup.

2. Cook the chicken broth for the soup. The pieces of chicken can be any, I have a piece of chicken breast with a wing. Wash the meat, pour water into a pot. Wait for the water to boil in the pot with chicken, then remove the foam, then reduce the heat to medium, and cook the broth (until the meat is done). Broiler chicken will be ready in about 25-30 minutes. If using a stewing chicken, increase the time to 1 hour.

3. Monitor the meat cooking. As soon as the meat is cooked, transfer it to a separate plate.

4. Peel the potatoes and cut them into sticks. If you do not like too thick soup, one potato will be enough, remember that we will also have pasta in the soup.

5. Add the potato sticks to the soup.

6. After boiling, salt to taste and cook for 15 minutes.

7. Prepare the dressing for the soup, "zatirukha". In a bowl, whisk 1 egg with a pinch of salt and 1 tablespoon of water using a whisk. In a second bowl, measure out 1 cup of flour.

8. Wash your hands thoroughly and dip your palms into the egg mixture. Then coat your palms with the flour from the second bowl. After that, rub your palms against each other, scraping off the stuck flour along with the egg. As a result of these manipulations, the "zatirukha" will form in the clean bowl placed under your hands. Repeat this procedure until all the egg mixture is finished. Sift the resulting "zatirukha" through a fine-mesh strainer to remove excess flour.

9. Peel the onion, chop it finely with a knife, peel the carrot, and cut it into strips.

10. In vegetable oil, sauté the onion with the carrot (until soft).

11. Send the sautéed vegetables into the broth with the potatoes, bring to a boil.

12. Next, gradually add the "zatirukha" to the pot. Adjust the thickness, keeping in mind that the pasta will swell slightly during cooking. Add the "zatirukha" only to boiling broth, stirring. Cook everything together for 5 minutes, remove from heat and let it steep for 5 minutes.

13. The "Zatirukha" soup with chicken is ready.

Remove the chicken that was previously taken out of the broth from the bones, then cut it into pieces and add it to the bowls when serving. Garnish with fresh herbs.

Enjoy your meal!