Description
Delicious, fragrant soup.
Ingredients
-
Potatoes
3 piece
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Chicken egg
6 piece
-
Onion
1 piece
-
Carrots
1 piece
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Sorrel
1 coup
-
Parsley
0.5 coup
-
Dill
0.5 coup
-
Figure
1 pack
-
Minced chicken
200 g
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Vegetable oil
3 Tbsp
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Salt
-
Black pepper
-
Paprika sweet
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Tomato paste
2 Tbsp
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Bay leaf
1 piece
Cooking
Peel the potatoes, cut into small slices.
Onions and carrots finely chop.
Sorrel, parsley and dill chop.
Rice TM Mistral boil until tender (will need a half packet of boiled rice).
Boiled rice mixed with minced chicken, salt and pepper to taste.
Blind small meatballs.
2-3st. L. vegetable oil to fry onions and carrots until tender (about 5-7 minutes). At the end of cooking add the tomato paste and 2-3 tbsp water. Stew for 1 minute.
Eggs boil, peel and cut into cubes.
3-3,5 liters of boiling water to lower potatoes. Bring to a boil and cook for 5 minutes.
Add meatballs and tomato fried. Cook for 10 minutes.
Add the eggs, Bay leaf.
And the sorrel, parsley and dill. Salt and pepper to taste. Add the paprika. Cook for 2-3 minutes. Bon appetit!
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