Chicken Soup with Egg Pancakes
An appetizing and original soup. Turkey fillet can be used as a base instead of chicken fillet. This amount of ingredients is calculated for approximately 6-8 servings.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- chicken fillet 500 g
- eggs 5
- onion 100 g
- carrot 100 g
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 12
Cut the fillet into small pieces.
Step 2 of 12
Pour in 2.5 l of water. Cook until done (I cooked the fillet for 20 minutes after boiling).
Step 3 of 12
Beat the eggs (each separately). Salt slightly.
Step 4 of 12
Pour the mixture into a preheated frying pan greased with vegetable oil. Fry on one side.
Step 5 of 12
Flip the pancake. Fry on the other side.
Step 6 of 12
Let the pancakes cool. Cut them into strips.
Step 7 of 12
Finely chop the onion.
Step 8 of 12
Grate the carrot on a medium grater.
Step 9 of 12
Sauté the onion in vegetable oil.
Step 10 of 12
Add the carrot to it. Sauté.
Step 11 of 12
Add the sautéed onion and carrot to the broth.
Step 12 of 12
Add the pancakes. Salt and pepper. Cook for 3–4 minutes.