Zaterukha Soup

Crack one egg into a small bowl and beat it well, then add a little water (about 3-4 tablespoons), a pinch of salt, and mix thoroughly.

Moistening your hands in the egg mixture, then coat them in flour.

Rub your hands together vigorously to form the crumbles. Repeat until you have about a cup.

Sift the prepared crumbles through a sieve.

Rinse the chicken, place it in a pot, cover with water, set over medium heat, and season with salt and ground pepper. Simmer for 20 minutes.

Add the diced potatoes.

Finely chop the onion and grate the carrot.

Place a skillet over medium heat, add vegetable oil, sauté the onion until translucent, then add the carrot.

Cook the vegetables until golden brown, then add the soffrito to the broth and cook until the poultry and vegetables are fully done.

Using a tablespoon, vigorously stir the simmering broth to create a whirlpool and gradually pour in the prepared crumbles while stirring constantly.

Once the broth comes to a boil, gently stir in the leftover beaten egg from making the crumbles.