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Zama with chicken and rice
1 serving
Clean the onions, carrots and roots, wash and cut into small cubes. Rinse the rice well, lower into the hot strained broth, boil, add the vegetables and cook for 15-20 minutes. At the end of cooking, pour in the boiled kvass or lemon juice, pour in the ground pepper and salt, bring to a boil and cool slightly. Beat the raw egg with sour cream, season the soup with this mixture, sprinkle with parsley and dill greens and serve.
Clean the onions, carrots and roots, wash and cut into small cubes. Rinse the rice well, lower into the hot strained broth, boil, add the vegetables and cook for 15-20 minutes. At the end of cooking, pour in the boiled kvass or lemon juice, pour in the ground pepper and salt, bring to a boil and cool slightly. Beat the raw egg with sour cream, season the soup with this mixture, sprinkle with parsley and dill greens and serve.
chicken broth - 2 l, chicken - 300 g, rice - 4 tbsp. spoons, carrots - 1 pc., parsley root - 1 pc., celery root - 1 pc., onions - 2 pcs., eggs - 1 pc., sour cream - 3 tbsp. spoons, kvass - 1 cup, lemon juice - 1 tbsp. spoon, parsley greens - 1 tbsp. spoon, dill - 1 tbsp. spoon, ground black pepper to taste, salt to taste
