Ingredients
- 500 g A hen
- 3 pcs. Potatoes
- 1 PC. Carrot
- 70 g Vermicelli
- 90 g Cream cheese (pasty)
- 3 branches Greens
- 3 l Water
- to taste salt
Directions
Steps
1 Done | We chop the chicken into pieces, send it to the pan and fill it with cold water. Bring to a boil, remove the foam and cook the chicken until cooked. Salt the broth. |
2 Done | Peel potatoes and carrots. Dice the potatoes. Rub the carrots on a fine grater. We send the blanks to the chicken stock. |
3 Done | When the potatoes are ready, add thin vermicelli to the soup. Mix. At the end of cooking, add chopped greens. |
4 Done | Pour hot soup into plates. Add grated cream cheese to each serving. Bon Appetit! |
