PREMIUM
@SilinaDarina
Difficulty: Easy
8 Serves
0.0
Add to plans
Add to plans
Prep Time
10 min.
Cooking Time
1 h.
Serves
8
Cuisine
Ukrainian
Difficulty
Categories
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About This Recipe
For lunch, we're preparing a light and delicious soup with vegetables, millet, and a raw egg. Spices and herbs give the dish a special aroma. We will use chicken broth as a base, which is healthy and nutritious. The recipe is simple and quick to prepare, and it will help diversify the everyday menu. If you don't know what to cook for lunch, use this recipe!
In lists at 0 people
In lists at 0 people
Cooking
Cooked
Planned
Ingredients List
Total ingredients: 14
Serves:
chicken broth - 2 l
Potato - 4 pcs.
bell pepper - 1 pcs.
Onion - 2 pcs.
Carrot - 1 pcs.
Chicken egg - 1 pcs.
millet groats - 75 g
Refined vegetable oil - 50 ml
Bay leaf - 2 pcs.
Allspice - 3 pcs.
Smoked ground paprika - 0.3 tsp
Ground black pepper - 0.3 tsp
Salt - 1 tsp
Greens (dill and parsley) - 1 bunch
Nutrition Facts
Serves:
🥓
Fat
71г
🍚
Carbohydrates
122г
🥩
Protein
59г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Wash the chicken quarter, transfer it to a pot, cover with cold water, and put on the heat. Cover the pot with a lid and bring the water to a boil. Remove the foam with a skimmer and add a thoroughly washed onion in its skin for a golden color broth. Cook the broth on low heat for 40 minutes. Remove the chicken meat and onion from the finished broth (the onion will no longer be needed). Strain the broth through a sieve and return it to the pot.
Step 2
Wash the potatoes, peel them, and cut into small cubes.
Step 3
Lower the vegetables into the boiling broth.
Step 4
Rinse the millet thoroughly under running water, add to the soup after the potatoes.
Step 5
Peel the onion and chop it into small cubes. Wash the carrot, peel it, and cut it into quarter rings using a decorative knife. Wash the bell pepper, remove the seedbox, and chop the vegetables into cubes.
Step 6
Place the vegetables in a pan with heated oil. Stirring, sauté the onion with carrots and pepper over low heat until soft.
Step 7
Add the sautéed vegetables to the soup and stir. Continue to cook the soup over low heat until the grains and vegetables are tender.
Step 8
Beat the chicken egg with a fork to combine the yolk and white. While constantly stirring the soup, pour the beaten egg into it in a thin stream.
Step 9
The result will be small egg flakes. They will make the soup thicker, tastier, and more nutritious.
Step 10
At the end of cooking, add salt and spices to the soup to taste. Sprinkle finely chopped greens. I used parsley, dill, and green onions. Let the soup simmer for 1 minute, then turn off the heat.
Step 11
Pour the ready soup with millet and egg into serving plates and serve with slices of rye bread.
Step 12
Enjoy your meal!
Enjoy your meal!
Follow the instructions step by step