- Tomatoes - 1 Kilogram
- Chicken fillet - 200 Grams
- Carrots - 150 Grams
- Onions - 150 Grams
- Gelatin - 25 Grams
- Sol - 1 Pinch
- Pepper - 1 Pinch
- Green peas - 50 Grams
- Black olives - 50 Grams
- Greens - 30 Grams
Gelatin must be dissolved in 150 ml of cold water and set aside for 1 hour. Carrot cut into large pieces, and onions on quarters. Fillets, carrots and onions cook until ready, salt and pepper at the same time. When all the ingredients are ready, they need to be pulled out and drain the broth. Add the gelatin and bring to a boil, but do not boil. Fillet meanwhile finely chop, and tomatoes to wash and cut off from them the top. Flesh pulled and stuffed with chicken fillet, and then pour broth. In the refrigerator to withstand the stuffed tomatoes, and then decorate with greens, olives and peas.
Servings: 6-7