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Georgian chicken soup
1 serving
peel, rinse, finely chop, pour into a pan with the preheated butter and fry until light golden. Then add the flour, fry for another 2-3 minutes, pour into the hot strained broth, boil and let stand. Dilute saffron with a little hot water or broth, rub thoroughly so that there are no lumps, and leave for 10 minutes. Stir the raw yolks with saffron tincture, vinegar and part of the cilantro, season the soup with this mixture and warm it almost to a boil. Cut boiled chicken meat into small pieces. When serving, put 1-2 pieces of chicken and parsley and cilantro greens in each plate
peel, rinse, finely chop, pour into a pan with the preheated butter and fry until light golden. Then add the flour, fry for another 2-3 minutes, pour into the hot strained broth, boil and let stand. Dilute saffron with a little hot water or broth, rub thoroughly so that there are no lumps, and leave for 10 minutes. Stir the raw yolks with saffron tincture, vinegar and part of the cilantro, season the soup with this mixture and warm it almost to a boil. Cut boiled chicken meat into small pieces. When serving, put 1-2 pieces of chicken and parsley and cilantro greens in each plate
chicken broth - 2 l, chicken - 300 g, yolk - 2 pcs., butter - 30 g, or melted butter - 30 g, flour - 1 tsp, onions - 1 pc., wine vinegar - 1 tbsp. spoon, saffron - 0.3 tsp, cilantro - 3 tbsp. spoons, parsley greens - 1 tbsp. spoon, salt to taste
