- chicken broth - 1,5 liters
- chicken - 220 Grams (boil, clean from bones and skin)
- eggs - 3 pieces
- Cilantro - 1/4 Cups
- parsley - 1/4 Cups
- bulb - 1 piece
- carrot - 1 piece
- flour - 1 st. spoon (optional)
- vegetable oil - 5 st. spoons
- salt - 1 piece
- bay leaf - 1 piece
- black pepper - 1 piece
- white mushrooms - 3 pieces
First you need to wash all the vegetables. Cut the carrot into small crosses (if creativity plays in you) or simple cubes. Finely chop the ray. Cut the mushrooms as shown in the picture: Heat the frying pan over medium-high heat, add oil. Lay the onion and fry until it becomes soft. Add ground black pepper and carrots. Then, add mushrooms, salt and a spoonful of flour. All mix well. Bring the chicken broth to a boil and place the vegetables in the frying pan. In a bowl, beat the eggs and add greens. Heat the oil in a frying pan and pour the egg mixture. Fry on both sides. Cut the egg cake into strips. Separate chicken meat from bones and skin. Add a small bay leaf, chicken meat and egg strips to the boiling broth. Boil the soup for another 15 minutes.
Servings: 3-4