Composition / ingredients
Step-by-step cooking
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Take the gutted chicken and pour cold water in a saucepan so that it is all submerged in water. Add peeled and chopped vegetables and spices. You can leave one layer of husk on the bulb, and then remove it. Onion husks will color your soup in a beautiful yellow color. When you have brought the broth to a boil, turn down the heat and continue cooking. The foam that appears on the surface must be removed. The soup should be cooked on low heat and not allowed to boil too much. While the broth is cooking, we will cook noodles. Now we are used to buying pasta, but meanwhile noodles can be cooked very easily at home. So, take flour, eggs, water and salt and knead the dough. Now it needs to be left for half an hour to dry. Then cut the noodles and leave them again for about half an hour. When the noodles are dry, they need to be cooked for 10 minutes in boiling water, then put in a colander and pour cold water over it so that it does not stick together. And the final touch - put the noodles on a plate and pour the broth. Rasol is ready!
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Dill greens - 38 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
