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For this recipe you need:
- chicken meat - 1 kilogram
- water - 1.5 l
- carrot - 1 piece
- onion - 1 piece
- parsley (root) - 1 piece
- green peas (shelled) - 1/2 of glass
- salt to taste
- cauliflower - 200g
for meat paste:
- chicken (boiled)
- white bread (stale) - 2 pieces
- egg - 1 piece
- sour cream - 2 tablespoons
- nutmeg, salt to taste
- onions- 1 piece
- butter - 1 tablespoon
- potato starch - 1 tablespoon.
Put into saucepan chicken, washed and dressed into parts, pour water, boil, taking off the scum, add salt and continue to boil. Fry carrot and onion on the dry frypan, add in broth and boil till the meat becomes soft.
Filter broth, separate meat from boned. Put cut carrot, parsley, crowns of cauliflower and shelled green peas in broth. Boil till full preparedness of vegetables. Before serving put paste, cut into small triangles and squares, into prepared soup. Sprinkle soup with greens of bill and parsley.
Prepare paste in such a way: mill the meat separated from bones, add white bread which is soaked in milk, onion, cut and browned in oil, sour cream, beaten egg, potato starch, salt and grated nutmeg. Stir thoroughly this mass, put into smeared form, pieces of butter put on top. Bake in oven for about 20 minutes.
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