Zatirukha Soup

Make the broth for the soup (simply cook the chicken until done in 1.5 L of salted water, then remove the chicken).

Make the zatirukha. Crack one egg into a bowl, add 2 tbsp of water, and beat lightly.

Pour the flour into a separate bowl.

Dip your hands into the egg mixture.

Then dip them into the flour.

Vigorously rub your hands together over a plate. Small floury crumbles should fall onto the plate. Continue in the same way until the egg is used up.

Pour the zatirukha into a colander or sieve and shake it a little to remove any excess flour. The zatirukha is ready.

Peel the onion and chop it finely.

Peel the carrots and grate them on a coarse grater.

Sauté the onion in vegetable oil until translucent.

Add the carrots, stir, and cook for 5–10 minutes.

Peel the potatoes and cut them into cubes.

Bring the broth to a boil, add the bay leaf, and season with pepper. Add the potatoes and cook for 15 minutes.

Add the sautéed carrots and onion.

Add the zatirukha and cook for 10 minutes (the pieces should expand significantly in size).

Lightly beat the second egg. While stirring the soup, gradually pour the egg into the pot.

Cook for a couple of minutes, then turn off the heat.

Zatirukha Soup turns out hearty, rich, and absolutely delicious.