The soup patitraha is one of the old Russian dishes. In Russia he was called peasant because he was lean. To this day, this wonderful soup has come a little modified. It is increasingly cooked on chicken broth. Especially this soup is loved by children. About how to prepare zatiruhu, we want to tell you in our today's material.
How to prepare zatiruha?
Ingredients:
- chicken - 300 g;
- potatoes - 400 g;
- onion - 100 g;
- carrots -100 g;
- eggs - 2 pieces;
- flour - 7 tbsp. spoons;
- water - 2 l;
- vegetable oil;
- Bay leaf;
- salt pepper.
Preparation
Cook the chicken broth, then remove the chicken from it. In a shallow bowl, whip the egg with two tablespoons of water. Pour the flour into a flat plate. Dip your hands in the egg, then into the flour. Over an empty plate, rub your hands, so that they begin to pour flour pellets. So, use the whole egg. The resulting pellets are poured into a sieve, so that extra flour is sifted from them. Cut the onion finely, and grate the carrot on a large grater. First fry the onions a little, then add the carrots into it and fry for another 7-10 minutes. Peel potatoes and cut them into medium cubes. Finished chicken broth bring to a boil, add salt and pepper it. Just add the bay leaf to the broth. Pour the potatoes into the broth and cook for 15 minutes, then add the roast from the carrots and onions. Add flour flakes and cook on medium heat for another 10 minutes. The remaining egg is well beaten and poured into the soup, stirring constantly. Cover the pan with a lid and leave the soup on the fire for another couple of minutes. Turn off the fire and serve to the table.
How to cook zatiruhu with mushrooms?
Ingredients:
- fresh mushrooms - 300 g;
- potatoes - 2 pieces;
- onion - 1 piece;
- carrots - 1 piece;
- flour - 150 g;
- egg - 1 piece;
- water - 2 l;
- vegetable oil - 100 g;
- greenery;
- salt.
Preparation
Mushrooms clean and rinse, and then cut into small pieces. Potatoes and onions cut into cubes, and carrots grate on a large grater. Put a pan of water on the fire, and when it boils, add the vegetables and mushrooms. Remove the foam, then salt and cook over low heat for about 20 minutes. Prepare the grout. Whisk the egg with a couple of spoonfuls of water, and in another bowl, pour in the flour. Dip your hands in turn into the egg, then into the flour, and rub them over the sieve. When the egg is finished, sift the grout and pour it into the boiling broth. Stir well and cook for 5 minutes. Chop the greens and add to the soup. Just put vegetable oil in the soup, cover and remove from the fire. When serving, you can season the soup with sour cream.