- Chicken broth (optional, can be replaced with plain water)
- Carrots (4 small)
- Onion (1 large onion)
- Garlic (1 small head)
- Chicken eggs (category C-1, 6 pcs.)
- Olive oil (1 tablespoon for frying)
- Salt (to taste)
- Green onions (1/2 bunch)
- Dill (1/2 bunch)
- Parsley (1/2 bunch)
- Bay leaf (5-6 leaves)
- Allspice peas (10-15 peas)
- Paprika (1.5 tsp. Without a slide)
- Ground black pepper (1/3 tsp)
1. Let’s prepare all the ingredients. Wash and dry the greens, wash and clean the vegetables. If we use chicken broth (it turns out much tastier with it), defrost it in advance.
You can use plain water instead of chicken broth. However, if you are boiling chicken fillets for salad or for other purposes, do not rush to pour the resulting broth – it is better to freeze it and use it later as a basis for making soups or sauces. To do this, just pour it into an airtight container and put it in the freezer.
2. Pour the broth or water into a saucepan, add the onion and carrots, and set to cook until the vegetables are soft. Add salt to taste immediately at this stage. (I cut the large onion I used in half.)
3. Finely chop the greens, chop the garlic into thin rings.
4. Fry the garlic in a small amount of olive oil (about 1 tablespoon) over low heat (3 out of 9 on my electric stove) under a lid until light golden brown.
The most important thing is not to overdo the garlic, otherwise, the broth will have a slightly bitter taste. We are guided by a light golden blush on the rings of garlic.
5. Remove the cooked onions and carrots from the broth, add bay leaves and allspice peas and keep the broth on fire for 5 minutes. Advice Onions can be thrown away, but carrots can be used for salads that require boiled carrots. For example, in a vinaigrette or mimosa.
6. At this time, beat the eggs thoroughly.
It is important to beat the eggs well so that the whites are completely mixed with the yolks, otherwise, when poured into the broth, the “egg fibers” will be less homogeneous, and “egg lumps” will come across in the finished broth, which is less pleasant when eaten.
7. Pour the egg mixture in a thin stream into the broth, stirring it slightly with a spoon (or any other piece of kitchen utensils) “in a circular fashion.”
8. Add the remaining spices, stir and keep on fire for another 5 minutes.
9. Add the chopped greens and turn off the heat. Let the broth brew for 10-15 minutes and can be served.
10. This warming broth with “egg cobweb” will perfectly complement your lunch or dinner.
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