Rich and nourishing soup can be prepared in just 20 minutes. I use the dressing for the pickle from the "MAGGI" and bagged rice. It turns out very tasty.
|Cooking time 20 minutes||Number of servings 6|
Prepare all the necessary products.
In one pot put the boiled water for soup, 3 liters.
Second cook the eggs.
While water boils, prepare the meatballs.
Take chicken mince, add chopped garlic, salt and pepper to taste.
Make meatballs the size of a walnut.
I got 18 meatballs. Yet skip them.
At this time, boil water for soup, you can add a pot of rice. I take teabags, as it is brewed for 15 minutes.
While cooking the rice, prepare the potatoes. Peel and cut into cubes. Add to the pan with the rice.
After 2-3 minutes, carefully add meatballs, one at a time. Stir and skim.
Add the Bay leaf.
While we cooked soup and eggs separately, cut into cubes onion and grate the carrots to roast.
Deep fried until Golden brown and add to the broth.
Remove from heat and pour the eggs with cold water to cool.
Open dressing for the Pickle of MAGGI® and add to the soup the entire bag. Taste for salt and add salt if necessary, as the filling of MAGGI® are already salted.
Prepare the greens. Cut dill and parsley, add the crushed garlic and a spoon of butter (room temperature). Mix and add to the pot.
Cook 2 minutes and turn off heat.
Cut into slices eggs added to the dish.
Serve with sour cream and greens.