Chicken soup with cabbage and mushrooms

1 serving


Pour the gutted and washed chicken with cold water, bring to the boil, remove the foam, salt and cook on a low heat until the meat is ready, adding laurel leaf and allspice at the end. Then remove the carcass, separate the meat from the bones and cut it into small pieces, and strain the stock. Clean the carrots and onions, wash, grind and fry in a pan with warmed margarine. Finely shred cabbage. Wash the mushrooms and cut into strips. Cut the peeled and washed potatoes into small cubes, lower into boiling strained chicken stock and boil for 10 minutes. After that, put the fried vegetables, cabbage and mushrooms and continue to cook for another 15-20 minutes. 3-5 minutes before the end of cooking, add lemon juice or citric acid and liaison to the soup. When served, put a piece of chicken in each plate, pour in the soup and sprinkle with the greens. Making a liaison: Pour the eggs into the dishes with a thick bottom, beat well, add sour cream and, stirring, warm until thickened