- Chicken Breast - 300 Grams
- Potatoes - 4 pieces
- Bow - 1 piece
- Nettles - 200 Grams
- Carrot - 1 piece
- Eggs - 3 pieces
- Bay Leaf - 1 piece
- Sunflower oil - 2 items. spoons
- Salt, pepper - - To taste
Chicken breast wash, put in a saucepan and pour 3 liters of cold water. Add the pepper, the bay leaf and sprinkle some water. Cook for 40 minutes over low heat until meat is ready. Peel onion finely chop, grate carrots on a large grater. Fry vegetables in vegetable oil until golden brown. Peel the cut potatoes in small cubes. Hard boiled eggs cut into cubes (tip: to boil hard-boiled eggs, put them in cold water and cook for 10 minutes from the moment of boiling). Remove the meat from the broth. Cut it into small pieces and put it back into the pot with the potatoes. Cook for 15 minutes. Wash nettle and finely chop (use gloves to avoid burns). When the potatoes are completely ready, add the nettle to the pan and cook for another 5 minutes. After that, put in the soup eggs, fried vegetables, salt and spices and cook for 2 more minutes. Let the soup brew. pour out on plates and serve to the table. Bon Appetit!
Servings: 6