Egg Pancake Maslenitsa Soup

An unusual light soup with tender egg pancakes. Egg pancakes add flavor to the soup, pairing perfectly with the rest of the ingredients.
cook time: 1h 10 min
Gavin Tanner
Egg Pancake Maslenitsa Soup

Nutrition Facts (per serving)

53
Calories
3g
Fat
3g
Carbs
3g
Protein

Ingredients (5 portions)

Basic:

Onion (small) 1 pc
Salt to taste
Water 1.2 l
Milk 10 ml
Eggs 2 pc
Carrot (small) 1 pc
Dill to taste
Turmeric to taste
Chicken 200 g
Vermicelli 50 g

Recipe instructions

Step 1

Step 1
Place the chicken in cold water, bring to a boil over high heat, reduce the heat and simmer, skimming off the foam, for about 20 minutes. During cooking, add salt to taste.

Step 2

Step 2
Mix, but do not beat, the egg and milk, add a little salt. It is more convenient to do this with each egg separately.

Step 3

Step 3
Pour the mixture into a heated, oiled frying pan and spread into a thin pancake. Fry on both sides for 1-2 minutes.

Step 4

Step 4
Cut the finished pancakes into short strips.

Step 5

Step 5
Finely chop the onion, grate the carrots on a coarse grater.

Step 6

Step 6
First fry the onion until lightly golden, add the carrots and fry until soft.

Step 7

Step 7
Remove the chicken meat from the broth and disassemble into pieces.

Step 8

Step 8
Return the meat and fry to the broth, add turmeric, bring to a boil and pour in the vermicelli. Cook until vermicelli is ready.

Step 9

Step 9
Add egg pancakes, dill, bring to a boil and immediately remove from heat. Cover with a lid and leave to brew for 30 minutes.

Additional rubrics

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