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Chicken soup "Zatirukha"
Delicious chicken soup "Zatirukha" with chicken following an old recipe. The soup is hearty and thick thanks to the "zatirukha" seasoning, made from eggs and flour. Try making it, the taste is excellent!
Caloric content: 70 kcal per 100 grams of the dish.
Ingredients
Show 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.
Serving:
- herbs - a few sprigs.
Preparation
- Prepare the ingredients for our soup "Zatirukha."
- Prepare chicken broth for the soup. The pieces of chicken can vary; I have a piece of chicken breast with a wing. Wash the meat, pour water into a pot. Wait for the water in the pot with chicken to boil, remove the foam, then reduce the heat to medium, and cook the broth (until the meat is ready). Broiler chicken will be ready in about 25-30 minutes. If it’s old hen, the time increases to 1 hour.
- Monitor the cooking of the meat. As soon as the meat is cooked, transfer it to a separate plate.
- Peel the potatoes and cut them into sticks. If you don’t like too thick soup, one potato should suffice, and don’t forget that we will also have dough products in the soup.
- Add the potato sticks to the soup.
- After boiling, add salt to taste and cook for 15 minutes.
- Prepare the seasoning for the soup, "zatirukha." In a bowl, whisk 1 egg with a pinch of salt and 1 tablespoon of water using a whisk. In another bowl, measure out 1 cup of flour.
- Wash your hands thoroughly and dip your palms into the egg mixture. Then coat the palms with the flour from the second bowl. After that, rub your palms against each other, removing the flour that has stuck to them along with the egg. As a result of these manipulations, "zatirukha" forms in the clean bowl placed under your hands. Repeat this procedure until the egg mixture is finished. Sift the resulting "zatirukha" through a sieve with small holes to remove excess flour.
- Peel the onion, finely chop it with a knife, peel the carrot, and cut it into strips now.
- In vegetable oil, sauté the onion with the carrot (until soft).
- Add the sautéed vegetables to the broth with potatoes and bring to a boil.
- Gradually throw the "zatirukha" into the pot. Adjust the thickness, considering that the flour products will swell a bit during cooking. Always add "zatirukha" to boiling broth, stirring. Cook everything together for 5 minutes, remove from heat and let it steep for 5 minutes.
- Chicken soup "Zatirukha" is ready.
The chicken, which was previously removed from the broth, is freed from the bones, then cut into pieces and added to the plates when serving. Garnish with fresh herbs.
Enjoy your meal!
