Sevastopol chicken soup

1 serving


Pour the washed chicken carcass with cold water, quickly bring to the boil, remove the foam, salt and cook over medium heat until the meat is soft. Then remove the chicken, remove the meat from the brisket, cut it into small pieces, and use the rest to prepare second courses. Strain the broth. Rinse the rice well, lower it into boiling water for 2-3 minutes, tip it into a colander, and then pour it into hot strained broth and cook for 10-15 minutes. At this time, clean the onions, carrots and roots, wash, grind, fry lightly in warmed butter and put in the soup. At the end of the preparation, add citric acid, a raw egg mixed with a little broth. Put chicken meat and herbs in a soup bowl, pour soup and serve.