Ingredients
Soup
- 500 gram Chicken
- 2 liters Water
- 1 piece Onion
- 150 gram Cauliflower
- 100 gram Green peas
- 3 tablespoons Soy sauce
- 4 pieces Potato
- 2 tablespoons Vegetable oil
- 1 piece Bay leaf
- Greenery (to taste)
Omelet
- 2 pieces Egg
- 1 tablespoon Soy sauce
- 2 tablespoons Cream
- 20 gram Cheese hard
- 20 gram Butter
Instructions
- Prepare the broth. Boil the chicken with bay leaf and salt. Remove the meat, strain the broth. The broth can be cooked in the evening, then it will take quite a bit of time to prepare. Put the sliced potatoes in the broth, bring to a boil, reduce the heat and cook until tender.
- Make an omelet: beat eggs, cream, soy sauce.
- Heat a frying pan with butter, pour out the egg mixture, put grated cheese on top. Bake the omelet on one side over low heat. Put a spatula on a board and roll into a roll, cheese inside.
- Finely chop the onion and fry in a frying pan with heated vegetable oil, add grated carrots, mix and pour soy sauce.
- Add cauliflower and green peas. My cauliflower is boiled and frozen. Rinse under running water, thus removing the ice. Canned peas. Return the chicken pieces to the soup. Boil everything together for two to three minutes on low heat. Cover, turn off the heat and let it brew for 5-10 minutes.
- Pour the finished soup on plates. Cut the omelet roll into rings, put it on top of the soup, sprinkle with chopped herbs.