Compound:
For broth:
2 two liters of water
Half of the chicken
1 carrots
1 onion
greens (celery or parsley)
salt.
For bread:
8 pieces of black bread
300 grams of carrots
1 egg
1 tablespoon of grated cheese
1 tablespoon of sour cream
2 tablespoons of vegetable oil
butter
Preparations.
Bouillon. I can my chicken well, after which we cut it into several pieces. Grind carrots, onions and herbs.
Bread. From a loaf of black bread (brick) we cut 8 pieces of medium thickness. Cut the crust and divide each piece in half. Then we lubricate each piece on both sides with butter, put on a baking sheet and put in the oven to dry. Clean the carrots, after which three on a large grater. Next, pour the carrots into the pan, add vegetable oil and fry. When the carrots are fried, we add water to the pan and stew for some time. When the carrot is ready, mix it with an egg and sour cream as possible fat content. Add salt to the mixture.
Cooking.
Bouillon. We put the chicken in a pan, into which we first pour 2 liters of cold water. Put the pan on a small fire and cook, periodically you need to remove the foam. As soon as the meat becomes soft, add salt and herbs. We wait until the broth is finally boiled, filter and pour into cups or pels. On top you can sprinkle again with greens.
Bread. We take the carrot mixture and smear the halves of already incense black bread. Sprinkle with grated cheese and put again in the oven. After the oven, everything can be served to the table.
Bon appetit!