Broth with omelette
6 servings
60 minutes
Broth with omelet is a refined and cozy dish of Russian cuisine that combines the tenderness of a fluffy omelet with the rich taste of hearty broth. This dish likely originated in the search for a light and nutritious combination, perfect for both family lunches and restorative meals. The broth adds richness to the omelet while milk makes it soft and velvety. The omelet cooked in molds has a delicate texture that harmonizes beautifully with aromatic meat broth. Adding fresh parsley enhances the flavor notes, giving the dish lightness and freshness. Such soup is suitable for both a refreshing start to the day and a light dinner. The simplicity of preparation makes it accessible even to novice cooks.
1
Boil meat or chicken broth, then prepare an omelet. To make the omelet, crack the eggs into a plate or bowl and whisk them until the white and yolk are well mixed, add salt, and while continuing to whisk, pour in cold milk or broth.
- Chicken egg: 4 pieces
- Milk: 1 glass
- Meat broth: 2.5 l
2
Pour the obtained mass into smooth portion molds or a buttered skillet, place it in another large skillet with hot water, cover with a lid, and cook until the omelet thickens. The cooking time for the omelet in small molds is 10-15 minutes, while in a large skillet it is 30-40 minutes. To achieve a smooth surface, the water should be close to boiling but not boiling during cooking.
- Butter: 1 tablespoon
3
Let the ready omelet cool slightly (10-15 minutes), then transfer it from the molds to plates with broth. The omelet cooked in a pan should be cut into squares after being removed from it.
- Meat broth: 2.5 l
4
When serving at the table, it's good to add parsley leaves to the broth.
- Parsley: to taste