Calories
348 kcal
Protein
8 g
Fat
1 g
Carbohydrates
72 g
Rinse the chicken breast well, and remove the skin and membranes. Put the breast in a saucepan, pour water on it, and bring it to a boil. At this time peel vegetables and rinse them under water. When the water in the pot boils, remove the foam formed and drain the water. Fill the breast with clean water and boil the meat broth again with onion and carrot (washed and pilled). You can shred the carrots and onions or leave them whole.
Pour 2-3 cups of water into a saucepan and put it on the fire. Bring the water to a boil. Turn the heat to medium so that the water in the pot is hot, but not boiling. Crack an egg gently into a large spoon. Make a funnel in the water with a whisk and pour the egg closer to the wall so that the whirlpool does not break the white and yolk into pieces. Boil the egg for a few minutes: 1-2 minutes is enough for a runny yolk. Remove the cooked egg from the water with a slotted spoon, being careful not to break the shape. Place the egg on a paper towel and blot the water lightly. Leave the egg in a separate container until the soup is ready.
Wash, peel, and dice the potatoes into medium pieces. Add the diced potatoes to the broth, and boil it until the potatoes become soft, for about 20-30 minutes.
Grate the rest of the potatoes and add to the soup 3-4 minutes before it is ready (the more grated potatoes, the thicker the soup). Serve with sour cream and herbs and add the egg in the middle.
If you do not like the taste of onions and carrots in the broth, fry them in a pan and add them to the already cooked soup.
You can chop the contents of the soup in a blender. That way you get a pureed soup.
If the soup lacks creamy flavor, add a little 10% cream and 4 tablespoons of grated cheese. Make sure the cream does not curdle.
Bon Appetit!
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