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home > recipes > soups > kurinyi bulyon - russian chicken soup
from US 1 litre chicken stock (see recipe below) (about 1 quart) 1 egg, beaten 1 tablespoon milk 1/2 tablespoon flour Put chicken stock in saucepan and bring to the boil. Whisk egg and milk in a cup, and add flour. Mix well. Slowly pour cup mixture into boiling stock, stirring continuously. Remove from heat and let stand for 10 minutes. Stir gently before serving. Chicken stock (or I guess you could use your own preferred recipe): 1 medium-sized chicken, with giblets 1 onion, peeled and sliced 1 1/2 to 2 litres (quarts) water Place fowl, giblets and onion in a large saucepan and add enough water to cover. Bring to the boil and skim off any scum. Simmer for about 2 hours until meat is tender and easily separated from the bone. Remove meat and giblets and allow soup to simmer further. Discard skin and separate meat from bone with a small sharp knife. Cut meat into small pieces and either add to the soup again, or serve separately with vegetables. Otherwise, refrigerate and use for other dishes. Makes 2-3 cups.

Kurinyi Bulyon - Russian Chicken Soup


average rating = 2 stars(2.00001 comment available)
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list all recipes for SOUPS (322)
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list all recipes by ANON8629565537194 (2)


   

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keyword: kurinyi
keyword: bulyon
keyword: russian
keyword: chicken
ethnicity: russian
recipes for soups
recipes by anon8629565537194
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(posted July 28, 2005)

from US

1 litre
chicken stock (see recipe below) (about 1 quart)
1
egg, beaten
1 tablespoon
milk
1/2 tablespoon
flour

Put
chicken stock in saucepan and bring to the boil. Whisk egg and milk in a cup, and add flour. Mix well. Slowly pour cup mixture into boiling stock, stirring continuously. Remove from heat and let stand for 10 minutes. Stir gently before serving.

Chicken stock (or I guess you could use your own preferred recipe):

1 medium-sized
chicken, with giblets
1
onion, peeled and sliced
1 1/2 to 2 litres (quarts) water

Place
fowl, giblets and onion in a large saucepan and add enough water to cover. Bring to the boil and skim off any scum. Simmer for about 2 hours until meat is tender and easily separated from the bone. Remove meat and giblets and allow soup to simmer further. Discard skin and separate meat from bone with a small sharp knife. Cut meat into small pieces and either add to the soup again, or serve separately with vegetables. Otherwise, refrigerate and use for other dishes.

Makes 2-3 cups.



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from la, CA, United States wrote:2  0

This recipe has nothing to do with Russian chicken soup.

I am Russian and lived there most of my life, never seen or heard of a soup like this one.

To make Russian chicken soup, you take chicken broth and add peeled, chopped potatoes and some carrots. You also add a little bit of "lapsha" noodles (hard to buy in the US, but it's like flat spaghetti broken into short pieces) and cook it all for about 20-30 minutes. Fresh parsley is added closer to the end, and a little bit of fresh or dry dill can be added. Celery root is usually used as a spice, as well as black peppercorns, cloves and bayleaf. Some people add shredded cabbage as well. You can add some starch to make soup more cloudy/thicken it.
2 starsMay 17, 2009


 
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