Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Chicken fillet | 200 Column |
| 2. | Water | 3 L |
| 3. | Champignon | 250 Column |
| 4. | Bulb onions | 1 PC. |
| 5. | Buckwheat | 1/2 Art. |
| 6. | Carrot | 1 PC. |
| 7. | Leek | 100 Column |
| 8. | Bay leaf | 2 PC. |
| 9. | Parsley (greens) | taste |
| 10. | Vegetable oil | for frying |
| 11. | Salt | taste |
| 12. | Potatoes Dumplings | 3 PC. |
| 13. | Chicken egg Dumplings | 1 PC. |
| 14. | Flour Dumplings | 4 tbsp |
| 15. | Salt Dumplings | 1 pinch |
Cooking
1 . Stage
Cut the meat into pieces and cook until tender in slightly salted water.
2 . Stage
Cut the mushrooms into slices and fry in vegetable oil until light brown.
3 . Stage
Then add the grated carrots, chopped onions and leek rings to the mushrooms. Fry for a few minutes.
4 . Stage
For dumplings, boil the potatoes, mash in mashed potatoes, add the egg, salt and mix well. Add flour and mix again.
5 . Stage
Add pre-washed buckwheat and bay leaf to the meat pan.
6 . Stage
Using a teaspoon, add dumplings to the soup, just pick up a little in a spoon and dip in the soup.
7 . Stage
When the potato dumplings pop up, add the mushrooms, salt to taste and cook after boiling for 5 minutes.
8 . Stage
Add chopped parsley and serve.
9 . Stage
Bon Appetit!!!