Chicken Soup with Egg Pancakes
6 servings
60 minutes
Chicken soup with egg pancakes is a cozy dish from Russian cuisine, rooted in family traditions where hostesses sought to diversify simple soups. Tender chicken fillet is boiled until fully cooked, creating a rich aromatic broth. Thin pancakes are fried from beaten eggs and then cut into strips, giving the soup an unusual texture and lightness. Onions and carrots sautéed in vegetable oil add depth of flavor and pleasant sweetness. The result is a hearty yet airy soup with a delicate chicken taste, complemented by egg ribbons that dissolve smoothly in the broth. This soup warms well in cool weather and is suitable for a light yet nutritious lunch.
1
Cut the fillet into small pieces.
- Chicken fillet: 500 g
2
Pour 2.5 liters of water and boil until ready.
3
Beat the eggs (each separately), add a little salt.
- Chicken egg: 5 piece
4
Pour into a heated, oiled frying pan and fry.
- Vegetable oil: to taste
5
Flip the pancake and fry the other side.
6
Cool the pancakes and cut them into strips.
7
Chop the onion finely.
- Onion: 100 g
8
Grate the carrot on a medium grater.
- Carrot: 100 g
9
Fry the onion in vegetable oil.
- Vegetable oil: to taste
10
Add carrot and sauté.
11
Add onion and carrot to the broth.
- Onion: 100 g
- Carrot: 100 g
12
Next, add the pancakes.
- Chicken egg: 5 piece
13
Salt and pepper to taste, boil for 3-4 minutes.
- Salt: to taste
- Ground black pepper: to taste