Chicken broth with cabbage soup
7 servings
165 minutes
Lunch of the aristocrats of the Silver Age
1
Thoroughly wash the chicken inside and out, place it in a large pot, and pour in 2.5 liters of water. Bring it close to a boil.
- Chicken: 1 piece
2
Wash and peel the onion and carrot. When the broth starts to boil, add the onion and carrot, along with bay leaf, peppercorns, and lemon zest. Salt and simmer for 2 hours. The broth should not boil vigorously, or it will become cloudy.
- Onion: 2 heads
- Bay leaf: 2 pieces
- Black peppercorns: 5 piece
- Lemon zest: 1 piece
- Carrot: 1 piece
3
Sift the flour into a bowl and make a well in the center. Crumble the yeast into it, sprinkle with sugar, and pour in warm milk. Dust with flour on top and place in a warm spot for 15 minutes.
- Wheat flour: 500 g
- Fresh yeast: 50 g
- Sugar: pinch
- Milk: 200 ml
4
Then mix the resulting dough with flour, add warm margarine and salt. Knead the dough, cover it, and place it in a warm place until its volume doubles.
- Margarine: 100 g
- Salt: to taste
5
For the filling, clean and finely chop the onion and cabbage. Heat vegetable oil in a large pan and sauté the onion.
- Onion: 2 heads
- White cabbage: 1 kg
- Vegetable oil: 2 tablespoons
6
Add cabbage, salt, pepper, mix, cover, and simmer for 30 minutes until all the liquid evaporates. Remove from heat and let cool.
- Salt: to taste
- Ground white pepper: to taste
7
Beat the egg. Salt and pepper the cooled cabbage again and mix it with the egg.
- Chicken egg: 2 pieces
- Salt: to taste
- Ground white pepper: to taste
8
Knead the dough, divide it into 2 parts, roll out one part and place it on a greased baking sheet.
- Wheat flour: 500 g
9
Beat the remaining egg and brush half of the dough. Spread the cabbage in an even layer, leaving the edges of the dough free.
- Chicken egg: 2 pieces
10
Roll out the remaining dough and cover the filling. Press the edges.
11
Prick the dough with a fork and leave for 15 minutes.
12
Preheat the oven to 200 degrees. Brush the dough with the remaining egg and place it in the oven for 20 minutes.
- Chicken egg: 2 pieces
13
Strain the prepared broth and pour it into soup bowls. You can sprinkle it with herbs on top. Serve with warm pie.
- Salt: to taste