| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 2,8 liters Water
- 2 pieces The chicken legs (weight 600 g)
- 100 gram Pea
- 1 pieces Onion
- 1 pieces Carrot
- Herbs (to taste)
- Salt (to taste)
- Black pepper (to taste)
- 2 pieces Chicken egg (on rolls)
- pinch Salt (on rolls)
- 160 gram Flour (approximately) (on rolls)
- 4 cloves garlic (on rolls)
- 40 gram Butter (on rolls)
Ingredients
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Instructions
- Bring the water to a boil. Rinse the peas, fill with water and cook until tender over low heat. Prepare the peas according to the instructions on the package.
- Wash the ham, cut into small pieces and fry until half cooked in melted butter. Lightly sprinkle with salt and pepper.
- Add the legs to the pan with the peas. We leave half of the butter in a frying pan, and pour half into a bowl and add chopped garlic to it (I grate it on a fine grater).
- Finely chop the onion, fry in butter until golden brown and add the carrots grated on a coarse grater. Fry for 3-4 minutes and add to the soup pot.
- Preparation of rolls. Beat the eggs with salt, add flour and knead the dough. The dough should be elastic. I divide the dough in half and roll out each square. Grease each part with oil and garlic. I manually leveled all the dough. Roll up the roll and cut into about 1 cm. It is not recommended to cut larger pieces, as they will increase in water and will be raw in the middle.
- Now we add our buns one by one to the soup. Try to pinch the edges of each bun gently. Cook the rolls for 10 minutes, add the herbs, bring to a boil and turn off the stove. Leave the soup for at least 10 minutes. This soup can be made with peas and beans. This is for every taste.
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