|1.||Chicken fillet||200 Column|
|4.||Bulb onions||1 PC.|
|8.||Bay leaf||2 PC.|
|10.||Vegetable oil||for frying|
|12.||Potatoes Dumplings||3 PC.|
|13.||Chicken egg Dumplings||1 PC.|
|14.||Flour Dumplings||4 art. l|
|15.||Salt Dumplings||1 pinch|
Cut the meat into pieces and cook until tender in slightly salted water.
Cut the mushrooms into slices and fry in vegetable oil until light brown.
Then add the grated carrots, chopped onions and leek rings to the mushrooms. Fry for a few minutes.
For dumplings, boil the potatoes, mash in mashed potatoes, add the egg, salt and mix well. Add flour and mix again.
Add pre-washed buckwheat and bay leaf to the meat pan.
Using a teaspoon, add dumplings to the soup, just pick up a little in a spoon and dip in the soup.
When the potato dumplings pop up, add the mushrooms, salt to taste and cook after boiling for 5 minutes.
Add chopped parsley and serve.