Curly Egg soup

To make soup, we use any chicken meat, the easiest way is breast fillet. First, we rid the breast of bones and skin. To avoid the need to remove the meat from the broth and cut it hot, immediately divide the breast into portions. We put the meat in a saucepan, fill it with water and put it on a high heat for boiling. As soon as the future broth boils, remove the foam, reduce the heat to medium and cook for about half an hour.

While the broth is cooking, we are doing vegetables. Peel onions, carrots and potatoes. Onions are cut into small cubes, carrots are grated on a coarse grater - this is the best way to grind for the first courses.

Heat the frying pan with vegetable oil and add the onion, when it becomes transparent, add the carrots. Stirring constantly, fry until golden and soft. Stir occasionally so that the vegetables do not burn, too fried, they do not look very good in the finished soup.

Cut the potatoes into cubes and send them to the broth, cook for 7-10 minutes from the moment of boiling. Small pieces will already be ready during this time. When the potatoes are ready, we transfer the roast to the soup and cook for another 2-3 minutes.

The main feature of this soup is not in the delicious broth or perfectly fried vegetables. It consists in an egg. Break two eggs into a deep dish and beat them with a fork until smooth. As soon as the fried soup is boiled for the required amount of time, add the vermicelli. Stir well so that the pasta does not stick together.

Pour the beaten egg into the boiling soup in a thin stream and immediately stir with a fork so that it layers into thin threads and turns the soup into curly.

Boil the soup for another 2-3 minutes. Meanwhile, wash, dry and finely chop the dill, add it to the soup. Season the almost finished dish with salt, ground black pepper and turn it off. Leave under a closed lid for 5-10 minutes and serve to the table.

Bon appetit!