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GEORGIAN NATIONAL DISH ON THE BASIS OF DENSE BROTH WITH EGG DRESSING - RESCUE FROM THE FIRST COLDS AND THEY SAY THE BEST HANGOVER REMEDY. LET'S TRY? - MMM, TASTY!

TAKE 2 servings
🔹chicken broth (pre-cook for at least 1 hour)
🔹 onion 1 large head
🔹 lemon juice 2-3 tbsp
🔹 Egg yolk 2
🔹 flour 1-2 tbsp
🔹 butter 1-2 tbsp
🔹 spices: Adyghe salt, sweet paprika (optional), Imeretian saffron
🔹 greens, chicken meat, lemon - serving

WE DO:
✅ cook rich chicken broth with bay leaves, black pepper, onions and carrots, salt and spices to taste. Strain. We sort the chicken meat from the bones.
Finely chop the onion, sauté in butter until fragrant
✅ add flour, saffron to the onion and mix with warm broth, you can use a whisk
✅ lightly beat a couple of yolks with lemon juice so that they do not curdle in the broth, at the rate of 1 yolk to 1 tbsp of juice
✅ Add slowly beaten yolks to a thick broth with sautéed onions, season with chicken meat, herbs (cilantro, parsley) and saffron for decoration
✅ Serve with a slice of lemon

* adjust the soup density with the help of the amount of flour in the passivation and the acidity with the help of lemon
* you can pass through a sieve, pushing the onion, so the soup will turn out more creamy and tender

BON APPETIT!
@fantfood
@bossochka

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