Structure:
For broth:
2 two liters of water half a chicken
1 carrot
1 onion greens (celery or parsley) salt.
For bread rolls:
8 slices of brown bread
300 grams of carrots
1 egg
1 tablespoon of grated cheese
1 tablespoon sour cream
2 tablespoons vegetable oil butter
Cooking.
Bouillon. Thoroughly wash the chicken, and then we cut it into several pieces. Grind carrots, onions and herbs.
Bread rolls. From a loaf of black bread (brick) we cut 8 pieces of medium thickness. Cut the crust and divide each piece in half. Then each piece on both sides is greased with butter, put on a baking sheet and put in the oven to dry. We clean the carrots, and then three on a coarse grater. Next, pour the carrots into the pan, add vegetable oil and fry. When the carrots are fried, add water to the pan and simmer for some time. When the carrot is ready, mix it with an egg and sour cream of the highest possible fat content. Add salt to the mixture.
Cooking.
Bouillon. We put the chicken in a pan, into which we pour 2 liters of cold water first. We put the pan on a small fire and cook, periodically you need to remove the foam. Once the meat is soft, add salt and greens. We wait until the broth is finally boiled, filtered and poured into cups or bowls. Top you can once again sprinkle with herbs.
Bread rolls. Take the carrot mixture and spread in halves of already stale brown bread. Sprinkle with grated cheese and put in the oven again. After the oven, everything can be served.
Bon Appetit!
For broth:
2 two liters of water half a chicken
1 carrot
1 onion greens (celery or parsley) salt.
For bread rolls:
8 slices of brown bread
300 grams of carrots
1 egg
1 tablespoon of grated cheese
1 tablespoon sour cream
2 tablespoons vegetable oil butter
Cooking.
Bouillon. Thoroughly wash the chicken, and then we cut it into several pieces. Grind carrots, onions and herbs.
Bread rolls. From a loaf of black bread (brick) we cut 8 pieces of medium thickness. Cut the crust and divide each piece in half. Then each piece on both sides is greased with butter, put on a baking sheet and put in the oven to dry. We clean the carrots, and then three on a coarse grater. Next, pour the carrots into the pan, add vegetable oil and fry. When the carrots are fried, add water to the pan and simmer for some time. When the carrot is ready, mix it with an egg and sour cream of the highest possible fat content. Add salt to the mixture.
Cooking.
Bouillon. We put the chicken in a pan, into which we pour 2 liters of cold water first. We put the pan on a small fire and cook, periodically you need to remove the foam. Once the meat is soft, add salt and greens. We wait until the broth is finally boiled, filtered and poured into cups or bowls. Top you can once again sprinkle with herbs.
Bread rolls. Take the carrot mixture and spread in halves of already stale brown bread. Sprinkle with grated cheese and put in the oven again. After the oven, everything can be served.
Bon Appetit!