|1.||Chicken bouillon||1.5 L|
|2.||Boiled chicken||200 Column|
|3.||Chicken egg||3 PC.|
|5.||Parsley (greens)||1/4 Art.|
|6.||Bulb onions||1 PC.|
|8.||Flour||1 art. l|
|9.||Vegetable oil||5 art. l|
|11.||Bay leaf||1 PC.|
|13.||Black pepper||1 PC.|
Cut the carrots with crosses or just cubes.
Finely chop the onion.
Chop mushrooms and pepper.
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.
Bring the broth to a boil and pour everything from the pan.
Beat eggs in a bowl, add chopped herbs and a pinch of salt.
Fry the egg mixture in oil in the form of pancake on both sides.
Cut the pancake into stripes.
Tear the chicken into pieces.
Add lavrushka, meat, egg pancake to the broth and cook Italian chicken soup for 15 minutes, salt and season to taste.