Ingredients

Title Value
1. Chicken bouillon 1.5 L
2. Boiled chicken 200 Column
3. Chicken egg 3 PC.
4. Cilantro 1/4 Art.
5. Parsley (greens) 1/4 Art.
6. Bulb onions 1 PC.
7. Carrot 1 PC.
8. Flour 1 art. l
9. Vegetable oil 5 art. l
10. Salt 1 pinch
11. Bay leaf 1 PC.
12. Champignon 3 PC.
13. Black pepper 1 PC.
14. Salt taste
15. Black pepper taste

Cooking

1. Stage

Cut the carrots with crosses or just cubes.

1. Stage. Cut the carrots with crosses or just cubes.

2. Stage

Finely chop the onion.

1. Stage. Finely chop the onion.

3. Stage

Chop mushrooms and pepper.

1. Stage. Chop mushrooms and pepper.

4. Stage

Heat the oil in a pan and fry the onion until soft, then add the carrots and peppers, fry a little and add the mushrooms, salt and add the flour.

1. Stage. Heat the oil in a pan and fry the onion until soft, then add the carrots and peppers, fry a little and add the mushrooms, salt and add the flour.

5. Stage

Bring the broth to a boil and pour everything from the pan.

1. Stage. Bring the broth to a boil and pour everything from the pan.

6. Stage

Beat eggs in a bowl, add chopped herbs and a pinch of salt.

1. Stage. Beat eggs in a bowl, add chopped herbs and a pinch of salt.

7. Stage

Fry the egg mixture in oil in the form of pancake on both sides.

1. Stage. Fry the egg mixture in oil in the form of pancake on both sides.

8. Stage

Cut the pancake into stripes.

1. Stage. Cut the pancake into stripes.

9. Stage

Tear the chicken into pieces.

1. Stage. Tear the chicken into pieces.

10. Stage

Add lavrushka, meat, egg pancake to the broth and cook Italian chicken soup for 15 minutes, salt and season to taste.

1. Stage. Add lavrushka, meat, egg pancake to the broth and cook <strong>Italian chicken soup for</strong> 15 minutes, salt and season to taste.

11. Stage

Bon Appetit!!!