- Olive oil - 30 milliliters
- Chicken Breast - 700 Grams
- Salt - 1 To taste
- Potatoes - 5 pieces
- Parsley - 1 Piece (bundle)
- Eggs - 3 pieces
- Red canned beans - 1 piece (jar)
- Sweet pepper - 3 pieces
- Garlic - 2 Teeth
- Red onion - 1 piece
1. We wash the chicken breast, we put cold water into the saucepan, we lower the meat there, and put it on the fire. When the water boils, the first broth will have to be drained. The brisket is washed again, pour clean water into the pot, clean the carrots and onion and add to the brisket, also add black pepper and bay leaf. For forty minutes we cook. After this broth you can cook soup. 2. Without taking the chicken breast from the broth, we leave it to cool down. After she has cooled down, a brisket from a broth is taken out, we remove a cuticle, meat we separate from ossicles or bonelets, and small slices we cut a flesh. 3. Right in the skin boil the potatoes, boil the boiled eggs, give them a little cool, and peel potatoes from the peel, and clean the eggs of the shell. 4. From the peel we clean the onion, rinse the pepper and cut it into four parts, the partitions and seeds from it are removed. Cut small onions into small pieces, and thin, not long straws - pepper. 5. We cut potatoes and eggs into small cubes. We open the jar of beans, and express the sauce. We rinse and grind the herbs. Finely chopped garlic. 6. In the container mix all the ingredients, add a little olive oil, add it, and mix everything well. We give a little salad to brew.
Servings: 6