Chicken or meat broth is a tasty and not too high-calorie dish that can be served both to an everyday table and to a festive dinner. Try to diversify the menu by making a broth with an egg - it looks very nice.
It is necessary
- Chicken broth with egg:
- - 500 g chicken soup set;
- - 2 chicken legs;
- - 4 chicken eggs;
- - salt;
- - freshly ground black pepper;
- - 1 medium-sized onion;
- - 1 carrot;
- - 1 stalk of celery;
- - a few peas of black pepper;
- - 1 bay leaf;
- - a small root of parsley;
- - a bunch of greens (parsley, dill, celery).
- Beef broth with quail eggs:
- - 700 g of beef brisket;
- - 1 onion;
- - a few sprigs of thyme;
- - parsley greens;
- - 8 quail eggs;
- - Bay leaf;
- - salt;
- - allspice peas.
Instructions
Step 1
Chicken broth with egg
Wash onions and carrots, dry, cut in half and fry in a dry frying pan until brown. Peel the parsley and celery root and chop coarsely. Rinse the soup set and chicken legs, pour 3 liters of cold water and place on the stove. Bring water to a boil, remove foam, add vegetables, salt. Reduce heat and simmer broth for 1 hour.
Step 2
Remove the legs from the pot and set them aside. Add bay leaves and black peppercorns. Boil the broth for another hour, then cool and strain. It is advisable to do this twice. First, pass the broth through a sieve, and then through a linen or double-folded cheesecloth. Chop the greens, remove the meat from the chicken legs and chop thinly.
Step 3
Next, cook the dish in portions. Pour a quarter of the broth into a saucepan and bring it to a boil. Reduce heat. Beat the egg thoroughly in a separate container, and then pour it into a saucepan in a thin stream, stirring with a wooden stick. The egg forms fancy flakes. Do not let the broth boil violently - it will become cloudy and the dish will be spoiled. Each portion of the soup takes 30-40 seconds to cook.
Step 4
Pour the prepared broth gently into pre-warmed cups or bowls. Sprinkle each serving with chopped herbs, add chicken and freshly ground black pepper. Serve immediately with white or cereal croutons.
Step 5
Beef broth with quail eggs
You can also serve meat broth with an egg. Soup made from meat on bones is especially tasty. Rinse the beef bone with meat and fill with 3 liters of cold water. Bring it to a boil, remove the foam, and reduce the heat. Salt the broth and cook for 1 hour. Then add the chopped onion, allspice, bay leaf and a few thyme sprigs. Cook the soup for another 1.5 hours. Let it steep and cool for half an hour.
Step 6
Remove the meat from the broth, cut it into even medium-sized cubes and set aside. Strain the broth thoroughly through a double layer of cheesecloth and transfer to a clean saucepan. Bring the soup to a boil. Boil the quail eggs separately, refrigerate them, and cut each in half. Chop the parsley.
Step 7
Pour the broth into warmed bowls. Add boiled meat, chopped parsley and 2 quail eggs (4 halves) to each. Garnish each serving with a small sprig of thyme. Serve the soup immediately. It is especially tasty with croutons.
