Russian soup pot

Ingredients for 4 servings:

• 750 g poultry giblets
• 150 g tagliatelle pasta
• 1 bunch of soup vegetables
• 3 onions
• 1 carrot(s)
• 300 g natural yogurt
• 5 eggs
• 3 tbsp oil
• salt and pepper
• Broth, granulated
• 1 liter of water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Lapsha

Cook the chicken giblets in water with the soup vegetables, 2 onions, and granulated stock until tender. Remove the meat, remove from the bones, and cut into small pieces. Strain the stock and return the meat to the water. Finely chop the soup vegetables and add them back to the stock. Lightly fry the uncooked tagliatelle noodles in oil. Finely chop the remaining onion, grate the carrot, and add to the noodles. Briefly sauté and toss. Add to the stock and let it simmer. In the meantime, hard-boil 3 eggs. Whisk 2 eggs with the yogurt and add to the soup to thicken. Then finely chop the hard-boiled eggs and parsley from the soup vegetables and add to the soup as a garnish. Finally, season with salt and pepper.