Peasant soup "zatirukha"

Step-by-step recipe

Step 1:

Pour water into a saucepan and bring to a boil.

Step 2:

Place the chicken in the pan. Skim off any foam, cover, and simmer for 20 minutes over low heat.

Step 3:

Place flour in a bowl, add half a teaspoon of salt, an egg and mix with your hand.

Step 4:

Sift the mixture, leaving the denser fraction in the sieve.

Step 5:

Add diced potatoes, a teaspoon of salt, and a bay leaf to the pan and stir.

Step 6:

Bring to a boil, cover and simmer for 10 minutes over low heat.

Step 7:

Pour 2 tablespoons of vegetable oil into the frying pan and add diced onion.

Step 8:

Grate the carrots and 3 crushed garlic cloves on a coarse grater. Stir and fry for 5 minutes over medium heat.

Step 9:

Remove the bay leaf and meat from the pan.

Step 10:

Separate the meat from the bones and chop.

Step 11:

Place the vegetables from the frying pan into the pan, stir and cook for 3-5 minutes over low heat without a lid.

Step 12:

Add the chopped meat and the mashed potatoes to the pan. Stir, bring to a boil, and simmer for 2 minutes over low heat.

Step 13:

Divide the soup into bowls, garnish with parsley and serve.

Cooking tips

If you want the soup to be more concentrated, cook it in chicken broth instead of water.

Add the crumbs to the soup to taste. If there are any crumbs left, dry them and store them in the refrigerator in a sealed container.

If you plan to store the soup, keep in mind that it will thicken as it sits.