"Zatsirka" - a forgotten soup originally from Belarus

Soup is already forgotten, simple, but tasty, unusual and satisfying. Especially if you are fed up with all the traditional soups, then the cooked grout will be like a new dish on the table.
Grout - from the word "rub", grind, this is how it is prepared from flour and eggs. Grout is cooked both in meat (preferably chicken) broth, and simply in water with frying from bacon, cracklings, onions.
And milk grout is also very tasty, and children willingly eat it (ours ate with pleasure, and Sasha's grandmother cooked it almost every day).

Ingredients

• For broth
• Chicken - ½ carcass
• Onion - 2-3 small heads
• Carrots - 1 pc.
• Celery (optional)
• Greens (dill)
• Salt
• For the dough
• Flour - 1 glass
• Egg - 1 pc.
• Salt

Directions

1. First, cook the chicken broth. I put onions and carrots right away with the meat, this will give a special taste and color to the broth. After boiling, remove the foam and cook over low heat. At the end of cooking, I remove the onions and carrots.
2. While the broth is cooking, prepare the dough - grout. In the original recipe, in Belarusian cuisine, flour is first fried, but we did not do that, so I am writing my own version.
3. Break the egg, salt, beat slightly and add flour. We take more flour so that small lumps can be rubbed with our hands (fingers).
4. This operation resembles the one when we grind chilled butter with flour. Of course, a little skill is needed here, but there is no standard here either, which pieces of dough will turn out - we will cook those.
5. Usually, uneven lumps of dough are obtained.
6. At this stage, you can devote a little more time and already take each lump in your hands and roll out smoother sausages with your fingers, you will get something reminiscent of a modern couscous.
7. The broth is cooked, we filter.
8. Throw potatoes and carrots cut into small pieces into a saucepan.
9. When the potatoes are half cooked, we put our grout dough into the pan, cook until the dough is ready, salt, sprinkle with dill, turn off the heat. We give a little soup to "rest" and pour it into a plate.