Good day, friends! Yesterday we traveled to distant Scotland, and became acquainted with a wonderful recipe of fish soup. Thus to date, in our collection there is a meat soup, soup with smoked meat and fish soup. On the line... right, chicken soup, and from the shores of Albion I invite you on a beautiful Sunny Moldova. The Moldavian cuisine is influenced by Greek, Turkish, Balkan, Western European, Ukrainian and Russian, Jewish and German kitchens, however it is distinguished by the originality, richness and diversity. Moldovan soups — CORBY and DEPUTIES — prepared with vegetable broths, meat and fish broths. Mandatory component — boiled branny sour kvass (Borsh). Is Borsa sometimes use citric acid and vegetable corbach — cabbage pickle. The first Moldovan dishes are delicate sour taste and a pleasant aroma of spicy herbs — thyme, lovage, dill, parsley, tarragon, celery, mint. Sprigs of greenery are removed from the soup for 5 -7 minutes before the end of cooking. There are also fish and dairy soups, syrbushka. CIORBA, somewhat out of this range, it is not made Barchem. Options, Ciorba a lot, but it is definitely chicken soup. The proposed Ciorba recipe, with scrambled eggs does not contain potatoes, but because the soup is very easy. So, let's start.
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Cook the chicken broth. Chicken washed, put in a deep saucepan and cover with cold water, add 1 peeled and incised criss-cross onion and 1 small carrot, sliced into pieces. Put on high heat. After boiling, reduce heat, simmer broth on low heat, removing foam as it appears, until fully cooked chicken.
While cooking the broth, cook the rest to the soup. I substituted green onions for the leeks (something I had last time had fallen hard).
The carrots and celery cleaned and cut into strips, green onions bust, rinse thoroughly with running cold water and slice. Have a leek, use only white and light green part, cut them polyolefine.
In Skovoroda melt the butter and spasserovat the carrots and celery for 5 minutes
Then add the onion and fry gently for another 2-3 minutes, stirring all the time, so in any case, to avoid burning the onions.
To cook scrambled eggs: a raw egg whisk, gradually connect the cold milk and salt to taste. Bake in an oiled dish in a hot oven for about 10-15 minutes. I for reliability made form baking paper and grease it with oil.
The omelette cool and cut into lapicki.
Pull out the meat from the broth, cut into pieces, strain the broth.
Broth put on the fire, enter passaged roots, green peas, lemon juice (you can replace citric acid), boil for 2-3 minutes.
Add scrambled eggs and chicken pieces, Bay leaf and warm the soup for several minutes.