Soup a la-Ataka
2 servings
60 minutes
Alya-Attaka soup is a light, exquisite dish with European notes that warms and comforts. Its creation history is shrouded in mystery, but it is based on the tradition of making nutritious and quick soups. Tender chicken fillet cooked in fragrant broth with a hint of soy sauce forms the flavor base. The addition of fresh parsley adds freshness and zest, while the beaten egg gently poured into the boiling broth makes the soup airy and silky. This soup is an ideal option for a light dinner or quick lunch, providing comfort and enjoyment. It is especially good in cool weather when you want to warm up with something tender and aromatic. Alya-Attaka soup combines simplicity in preparation with harmony of taste.
1
Cut the fillet into pieces (I took skinless fillet because I don't like rich broths, and it's healthier).
- Chicken breast fillet: 1 piece
2
Add a little soy sauce and fillet to boiling water; cook until done (about 5-7 minutes).
- Soy sauce: to taste
- Chicken breast fillet: 1 piece
- Water: 2 l
3
Then add chopped parsley.
- Parsley: 3 g
4
Whisk the whole egg or egg white (depending on how many eggs were eaten and cholesterol level) in a bowl and pour it into the boiling soup in a thin stream while stirring the broth (if stirred in one direction, the egg will form a string, and if stirred chaotically, it will form thin threads).
- Chicken egg: 2 pieces
5
Bring to a boil and turn off. Let it steep for a bit and then it can be served.
