| 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
|
|
Instructions
- The water to boil. Peas, rinse, add water and cook until tender on low heat. Cook the peas according to the instructions on the package.
- Rinse the ham, cut into small pieces and fry until half cooked in melted butter. Sprinkle lightly with salt and pepper.
- Legs add to the pan with the peas. Half of the butter we leave it in the pan, and half - pour into a bowl and add to it chopped garlic (I rub on a small grater).
- Onions finely cut, fry in butter until golden brown and add grated carrot on a coarse grater. Fry for 3-4 minutes and add to the pan with soup.
- Preparation of rolls. Beat eggs with salt, add the flour and knead the dough. The dough should be elastic. I divide the dough in half and roll out each square. Each part is covered with oil and garlic. I hand leveled all of the dough. To turn the roll and cut about 1 cm to cut the larger pieces is not recommended, as they increase in the water and in the middle will be raw.
- Now we add our buns one by one to the soup. The edges of each muffin carefully try to pluck carefully. Rolls to cook for 10 minutes, add the greens, bring to a boil and turn off the stove. Leave the soup for at least 10 minutes. This soup can be cooked with peas and beans. It is already for every taste.
(No Ratings Yet)
Loading...
Leave a Reply