Maslenitsa Soup with Egg Crêpes

An unusual, light soup with tender egg crêpes. The egg crêpes give the soup a special touch, pairing beautifully with the rest of the ingredients.

Recipe author

Servings:

Water

1.2

Chicken

200

Vermicelli

Onion (small)

Carrot (small)

Eggs

Milk

Salt

Turmeric

Dill

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 3 g

Fats 33 % 3 g

Carbohydrates 33 % 3 g

53 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Put the chicken in cold water, bring to a boil over high heat, then reduce the heat and cook, skimming off the foam, for about 20 minutes. Salt to taste as it cooks.
Step 2:

Stir together the egg and milk — just combine them, don't whisk — and add a little salt. It's easiest to do this one egg at a time.
Step 3:

Pour the mixture into a hot, greased skillet and spread it into a thin crêpe. Cook for 1–2 minutes on each side.
Step 4:

Cut the finished crêpes into short strips.
Step 5:

Finely chop the onion and grate the carrot on the coarse side of a box grater.
Step 6:

Sauté the onion first until lightly golden, then add the carrot and cook until soft.
Step 7:

Take the chicken out of the broth and pull it apart into bite-size pieces.
Step 8:

Return the meat and the sautéed vegetables to the broth, add the turmeric, bring to a boil, and stir in the vermicelli. Cook until the noodles are tender.
Step 9:

Add the egg crêpes and dill, bring to a boil, and immediately remove from the heat. Cover and let stand for 30 minutes.

Use any cut of chicken you like, and make three crêpes instead of two if you wish. If you'd like, you can also add a clove of crushed garlic to the broth along with the sautéed vegetables.