Ingredients: chicken meat (thigh), carrots, onions, celery, white cabbage, lentils, egg, olives, salt, bay leaf, thyme, dried dill, butter, vegetable oil, lemon zest and juice lemon
Cooking method:
Put the chicken (any parts) to cook until cooked; then separate the meat from the bones, divide into fibers and leave. Put spices into the broth: bay leaf, thyme, dried dill and a piece of butter for a more refined and rich taste.
Carrot and celery stalk, onion chop or cut into cubes. For soup, take chopped olives. Fry vegetables in vegetable oil in a frying pan, add olives 1-2 minutes before the end of cooking.
Put the washed lentils into a saucepan with chicken broth and pieces of chicken meat.
Cook lentils for 15 minutes; then add chopped white cabbage and cook for another 10 minutes. At the end, add the fried vegetables, lemon juice and zest and bring to a boil over low heat. Add a beaten egg to thicken the soup. When the egg is added, stir the soup with a spoon.