Soup with Millet and Egg
Make variety in the daily menu – prepare delicious and satisfying soup with millet and raw egg. In the people such soup is called village soup or field one, it is often cooked in a cauldron on fire during a holiday in nature. Thanks to spices and fresh vegetables, the soup is especially aromatic, with a rich taste. The combination of chicken and millet is quite successful, these foods contain a lot of protein and a small amount of fat, so this soup can be called dietary.
Ingredients
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Chicken back1 pcs
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Potato5 pcs
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Carrot1 pcs
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Onion1 pcs
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Bell pepper0,5 pcs
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Garlic3-4 clove
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Millet3-4 tbsp
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Egg1 pcs
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Vegetable oil3-4 tbsp
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Water2 l
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Salt- to taste
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Black pepper- to taste
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Provencal herbs0,5 tsp
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Paprika0,5 tsp
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Bay leaf2 pcs
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Fennel- to taste
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Parsley- to taste
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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