Russian Soup Pot
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g poultry
- 150 g ribbon noodles
- 1 bunch soup greens
- 3 onion (s)
- 1 carrot (s)
- 300 g natural yourt
- 5 egg (s)
- 3 tablespoon oil
- salt and pepper
- Broth, granulated
- 1 liter water
Print Recipe
Pin Recipe Instructions
- Cook the poultry in the water with the soup greens, 2 onions and granulated stock in the water until cooked. Remove the meat, detach it from the bones and cut into small pieces. Strain the broth and put the meat back in. Chop the vegetables from the soup greens and add them back to the broth.
- Lightly toast the uncooked ribbon noodles in oil. Chop the remaining onion, grate the carrot and add to the pasta. Sweat everything briefly, swirl through. Add to the broth and let it steep.
- In the meantime, boil 3 eggs hard. Whisk 2 eggs with the yogurt and add to the soup to bind. Then chop the hard-boiled eggs with parsley from the soup greens and add to the soup. Finally, season with salt and pepper.
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