Spices from our online store that you will need to swallow: bay leaf, red crushed pepper, utsho suneli, coriander, saffron.
Chicken meat
Onion - 3 pcs.
Eggs - 4 pcs.
Corn flour - 2-3 tbsp.
Lemon - 1 pc.
Salt
Greens (dill, green onion and mint)
Preparation
Cook chicken broth with bay leaf. Cut the boiled chicken into pieces. Finely chop the onion and fry it until golden brown, Add corn flour and dried cilantro to the onion.Stir the contents of the pan and fry a little. Add a little chicken broth to the onion. The consistency of thick sour cream should be obtained. We give this sauce a little boil and send it to the chicken broth. Let the soup boil. Finely chopped greens, saffron, utsho suneli and red crushed pepper are sent to boiling soup. Boil it for a few more minutes. Remove the soup from the heat or reduce the heat so that the soup does not boil.
Beat the eggs with the juice of half a lemon.Pour the eggs beaten with lemon juice into the soup in a thin stream and stirring constantly with a whisk. Try not to curl the eggs into flakes, but simply dissolve in the broth.