Warming egg broth

A simple and quick to prepare budget warming broth, perfect for the cold season. This broth can not be eaten with a spoon, but simply drunk from a suitable dish. The amount of ingredients is calculated on a three-liter pan.

Ingredients

• Chicken broth (optional, can be replaced with plain water)
• Carrots (4 small)
• Onion (1 large onion)
• Garlic (1 small head)
• Chicken eggs (Category C-1, 6 pcs.)
• Olive oil (1 tablespoon for frying)
• Salt (to taste)
• Green onion (1/2 bunch)
• Dill (1/2 bunch)
• Parsley (1/2 bunch)
• Bay leaf (5-6 leaves)
• Allspice peas (10-15 peas)
• Paprika (1.5 tsp without a slide)
• Black ground pepper (1/3 tsp)

Directions

1. Let's prepare all the ingredients. Wash and dry greens, wash and clean vegetables. If we use chicken broth (it turns out much tastier with it), we defrost it in advance.
2. Plain water can be used instead of chicken broth. However, if you boil chicken for salad or for other purposes, do not rush to pour out the resulting broth - it is better to freeze it and use it later as a base for making soups or sauces. To do this, just pour it into an airtight container and put it in the freezer.
3. Pour the broth or water into the pan, add the onion and carrots and set to cook until the vegetables are soft. Salt is added to taste at this stage. (The large onion I used was cut in half.)
4. Finely chop the greens, cut the garlic into thin rings.
5. Fry the garlic in a small amount of olive oil (about 1 tablespoon) over low heat (on my electric stove 3 out of 9) under the lid until light golden.
6. The most important thing is not to overcook the garlic, otherwise the broth will have a slightly bitter taste. We focus on a light golden blush on the garlic rings.
7. Remove boiled onions and carrots from the broth, add bay leaf and allspice peas and keep the broth on fire for about 5 minutes.
8. Onions can be discarded, but carrots can be used for salads that require boiled carrots. For example, in vinaigrette or mimosa.
9. At this time, carefully beat the eggs.
10. It is important to beat the eggs well so that the whites are completely mixed with the yolks, otherwise, when poured into the broth, the "egg fibers" will be less homogeneous and "egg lumps" will come across in the finished broth, which is less pleasant when eaten.
11. Pour the egg mixture in a thin stream into the broth, stirring it slightly with a spoon (or any other item of kitchen utensils) "in a circular manner".
12. Add the remaining spices, mix and keep on fire for another 5 minutes.
13. Add chopped herbs and turn off the heat. Let the broth brew for 10-15 minutes and you can serve.
14. A warming broth with "egg cobwebs" will perfectly complement your lunch or dinner.
15. Bon appetit!