Borscht and rassolnik have become everyday dishes that are difficult to surprise your family with.
Here is the Julien soup – that is another matter. This lunch treat will definitely please everyone and will become a signature dish.
To prepare the soup you will need:
- chicken – 0.5 kg;
- champignons – 0.5 kg;
- onion – 1 head;
- carrots – 1 root vegetable;
- potatoes – 0.3 kg;
- eggs – 2 pcs.;
- cream – 100 ml;
- processed cheese – 2 packs;
- butter – 4 tbsp;
- salt and pepper – to taste.
How to prepare
1. First, boil the chicken broth, then add the potatoes. The tubers are not cut, but added whole.
2. Saute onions and carrots in butter. Simmer sliced mushrooms in cream in a separate frying pan.
3. When the potatoes are boiled, remove the tubers from the broth and mash them with a potato masher, turning them into puree. Add onions, carrots, raw eggs and mix everything thoroughly.
4. The resulting mass is put into the soup together with grated cheese. Then the dish is salted and peppered to taste.
5. Then add the mushrooms in cream to the soup. When all the ingredients are in the pan, cook everything for 10 minutes, and then pour into bowls. The final touch is to decorate the finished soup with herbs (parsley, dill or basil).
