Soup with Millet and Egg

Steps

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  1. Boil chicken broth. Transfer chicken back or other part of the chicken into a pan of suitable volume. Cover the pan with a lid, bring the broth to a boil. Carefully remove the foam with a noise, reduce the fire to a minimum and continue boiling the broth for 35-40 minutes to make it fragrant and full. From the finished broth get the chicken back. If desired, the meat can be separated from the bones and added by portions to plates with ready-made soup.
  
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  2. While chicken broth is being cooked, prepare the necessary vegetables. Wash and peel potato tubers. Cut the vegetables into cubes or small cubes of medium size.
  
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  3. Put cut potatoes into the finished chicken broth. After covering the pan with a lid, cook the vegetables for 5-7 minutes after boiling.
  
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  4. Cut washed and peeled carrots into a quarter of the rings. Chop the bulb into a small cube. Purify Bulgarian peppers of different colors from seeds and cut into cubes. Clean the garlic cloves from the husk and wash it.
  
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  5. Transfer all vegetables, except garlic, into a frying pan with preheated vegetable oil. Periodically stirring, fry the ingredients until soft on low heat.
  
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  6. Then transfer the cooked vegetables into a pot of potatoes.
  
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  7. Then add the thoroughly washed millet to the soup.
  
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  8. Boil the soup for another 10-15 minutes, so that the vegetables and cereals are completely cooked. Break chicken egg into the bowl and blow it with a fork so that the yolk and protein are combined. Stirring soup, introduce a whipped egg with a thin trickle into it.
  
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  9. Next add to the soup finely chopped greens of dill and parsley, leaves of laurel, black pepper, ground spices and salt. For the fragrance, add the garlic cloves passed through the press. Leave the soup for a minute, then turn off the fire.
  
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  10. Pour out ready soup with millet and raw chicken egg on serving plates, decorate with greens and serve hot.
  
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  11. Bon Appetit!