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Salmon soup with celery root, spinach and broccoli
As autumn approaches, it is the time when you start to crave delicious, hearty and warming soups.
Juicy, hearty and absolutely delicious!
Marinate the chicken fillet in adjika and mustard the night before.
Boil 4 eggs. Cool down.
Cut the chicken fillet in half and beat it off.
Finely chop the mushrooms, onions and squeeze out the garlic and fry everything in a frying pan. Cool it down.
Grate cheese, eggs, cut tomato, and greens in a bowl. Mix with salt, spices, and mayonnaise. Add the cooled mushrooms and onion.
Put half of the cut fillets in a heat-resistant dish, and put half of the filling on top.
Put the remaining chicken fillet and the remaining filling on top of the filling.
Beat eggs with milk, salt, pepper, and spices and pour over.
Put in an oven preheated to 175 degrees and bake for ~40 minutes.
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Finished product weight 1800
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
As autumn approaches, it is the time when you start to crave delicious, hearty and warming soups.
Our gardens today are full of a variety of vegetables, and one of my tastiest meals is simply pan-fried vegetables.
Omelettes can be so different. But definitely delicious and healthy.
I felt like a salty snack. I even eat it like bread, with a tomato on top.
