Chicken and Egg Zatirukha Soup

Bright, tasty, unusual and the easiest to prepare! Zatiruha is a peasant noodle soup whose main ingredient is zatiruha (hand-cooked noodles). Potatoes and eggs make the dish filling and tasty. Children especially like it!
cook time: 1h
Chloe Benton
Chicken and Egg Zatirukha Soup

Nutrition Facts (per serving)

145
Calories
7g
Fat
15g
Carbs
6g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Salt to taste
Ground black pepper to taste
Wheat flour 5 tbsp
Eggs 2 pc
Potato 4 pc
Bay leaf 1 pc
Carrot 1 pc
Vegetable oil 2 tbsp
Greenery to taste
Chicken 150 g

Recipe instructions

Step 1

Step 1
How to cook zatirukha soup? Prepare all the necessary components that are indicated in the recipe. Instead of chicken, you can take pork, beef, turkey, or cook the soup in plain water, it will still turn out very tasty. I used chicken backs to make the soup.

Step 2

Step 2
So, wash the meat and place it in the pan. Pour in cold water and bring to a boil over high heat. Skim off the resulting foam, add salt to taste, reduce heat and simmer the broth until the chicken is completely cooked. The amount of water depends on how thick you want the soup to be. The recipe used 1.5-1.7 liters. water and the soup turned out to be medium thick.

Step 3

Step 3
Meanwhile, prepare the rest of the ingredients. Peel the onions, carrots and potatoes. Rinse vegetables in clean water.

Step 4

Step 4
Cut the potatoes into small cubes or sticks, as you prefer. When the meat is ready, remove it from the pan. Place the potatoes in the broth, bring to a boil again, then reduce the heat and cook the soup until the potatoes are ready. This will take 15 to 20 minutes.

Step 5

Step 5
Grate the carrots using a grater with small cloves, and chop the onion finely.

Step 6

Step 6
Heat a small amount of odorless vegetable oil in a frying pan. Fry the onions and carrots until golden brown.

Step 7

Step 7
Wash the eggs and dry with paper towels. Beat one egg into a bowl and whisk with a fork or whisk. For convenience, I poured the egg onto a flat plate. Spread the flour on a flat table surface or pour it onto a flat plate.

Step 8

Step 8
Wash your hands thoroughly with soap and dry. Dip both hands into the egg first.

Step 9

Step 9
Then into flour.

Step 10

Step 10
Rub your palms together over a tray or plate. At the same time, the flour and egg will roll together and you will get a grout. It was very convenient for me to make such noodles in a slightly different way. I dipped my left palm first into the egg, then into the flour, and with the thumb of my right hand I rubbed the egg-flour mixture into the palm of my left hand. You do the grouting the way that is convenient for you. When the grout dries slightly (this will take a little time, about 5 minutes), sift it through a fine sieve.

Step 11

Step 11
Add chicken meat, roast and bay leaf to the soup. Turn up the heat slightly.

Step 12

Step 12
When signs of boiling appear, add grout to the pan. Taste for salt and add more salt if necessary.

Step 13

Step 13
Whisk the second egg and pour into the soup in a thin stream, stirring the egg mixture in the pan. This way you will get beautiful thin egg lace. Leave the soup to simmer over medium heat for about a minute.

Step 14

Step 14
Add greens, pre-chopped finely. Remove soup from heat.

Step 15

Step 15
When serving, offer each person a bowl of ground black pepper. Ready!

Additional rubrics

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