Chikhirtma

Wash the gutted chicken, put it in a cauldron or saucepan, pour cold water and cook until tender, removing the foam from time to time. Finely chop the onions, spit in butter, pour flour through the 10 for another 5 minutes, then slightly dilute with chicken broth, cook for 5-10 minutes. Finely chop the greens, mix with spices and salt, dilute with vinegar and mix with egg yolks. Introduce the mixture with yolks into the broth. After dressing, do not boil the soup, but heat it in a water bath.