Chicken Soup with Green Beans

The chicken pieces are washed well and boiled in water to cover them well. When it starts to boil, remove the foam and add 1 onion, parsley root / celery, 1 pepper - all whole.

Then add the chopped tomatoes and 2 bay leaves, turn down the heat and simmer for 1 hour.

Grate the carrot, cut one half of the onion into small pieces (keep the other half).

In a frying pan, heat the carrot and onion with a little oil until they start to brown slightly.

When the meat has ripened, remove the whole vegetables - you can throw them away or reuse them for another meal.

Add the broken green beans and the carrots with the hardened onions - stir and when it starts to boil, turn the heat to low and leave until the beans are ready (taste after about 20 minutes).

When the beans are cooked, add the sour borscht and salt to taste.

Be careful to put a good sour borscht - my brother-in-law keeps all the borscht prepared at home , it doesn't compare to any of the trade.

Mix the egg with a fork and slowly pour into the soup pot - at the same time stir in the pot to break the egg, so that there are no large pieces of omelet.

Let the soup start to boil again (make the heat higher under the pot after adding the borscht and the egg).

Then add chopped parsley and the other half of finely chopped onion, turn off the heat immediately.

Let the soup covered with a lid for 10-15 minutes, let it penetrate.

Then serve, we put a tablespoon of yogurt in it (or you can with sour cream).

Good appetite!