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Zama with chicken and beans
1 serving
Pour the washed chicken carcass with cold water, bring to a boil over high heat, remove the foam, salt and cook at low boiling until the meat is soft. Then remove the chicken and use it to prepare the second courses, and strain the broth. Clean carrots, onions and roots, wash and finely grind. Clean the green beans from the veins, rinse and cut into small pieces. Lower the prepared vegetables into a boiling chicken broth and cook for 15-20 minutes. 5 minutes before the end of cooking, pour in the boiled kvass, salt, sprinkle with ground pepper and herbs, bring to a boil and remove from the heat. Then beat the eggs with sour cream, pour into a saucepan, mix well and warm over a low heat for 1-2 minutes, preventing boiling. Serve Hot Zama
Pour the washed chicken carcass with cold water, bring to a boil over high heat, remove the foam, salt and cook at low boiling until the meat is soft. Then remove the chicken and use it to prepare the second courses, and strain the broth. Clean carrots, onions and roots, wash and finely grind. Clean the green beans from the veins, rinse and cut into small pieces. Lower the prepared vegetables into a boiling chicken broth and cook for 15-20 minutes. 5 minutes before the end of cooking, pour in the boiled kvass, salt, sprinkle with ground pepper and herbs, bring to a boil and remove from the heat. Then beat the eggs with sour cream, pour into a saucepan, mix well and warm over a low heat for 1-2 minutes, preventing boiling. Serve Hot Zama
water - 2 l, chicken - 1 pc., green beans - 200 g, onions - 2 pcs., Or green onions - 1 bunch, carrots - 2 pcs., parsley root - 0.5 pcs., celery root - 0.5 pcs., sour cream - 3-4 tbsp. spoons, eggs - 2 pcs., kvass - 1 cup, parsley greens - 1 tbsp. spoon, cilantro - 1 tbsp. spoon, ground black pepper to taste, salt to taste
