Chicken Zatirukha Soup with Egg
Bright, tasty, unusual, and very easy to cook! Zatirukha is a rustic noodle soup made from hand-rubbed dough bits. Thanks to potatoes and eggs, it turns out hearty and delicious - especially popular with children.
Updated : 24 November, 2025
Easy
About 30 min.
Ingredients
150 grams
Chicken
4
Potato
1
Onion
1
Carrot
2 tablespoon
Vegetable oil
1
Laurel leaf
5 tablespoon
Wheat flour
2
Eggs
to taste
Salt
to taste
Greens
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Instead of chicken, you may use pork, beef, turkey, or cook the soup in plain water - it will still be delicious. I used chicken backs.
Step 2
Wash the meat and place it into a pot. Pour in cold water and bring to a boil over high heat. Skim the foam, add salt to taste, reduce the heat, and cook the broth until the chicken is fully done. The amount of water depends on how thick you want the soup. I used 1.5-1.7 liters for a medium-thick result.
Step 3
Meanwhile, prepare the remaining ingredients. Peel the onion, carrot, and potatoes. Rinse the vegetables in clean water.
Step 4
Cut the potatoes into small cubes or sticks. Once the meat is cooked, remove it from the pot. Add the potatoes to the broth, bring to a boil, then reduce the heat and cook until the potatoes are soft - about 15-20 minutes.
Step 5
Grate the carrot on a small-toothed grater and finely chop the onion.
Step 6
Heat a little neutral vegetable oil in a pan. Sauté the onion and carrot until lightly golden.
Step 7
Crack one egg into a bowl and whisk it. Spread some flour on the table or a flat plate.
Step 8
Wash and dry your hands. Dip both hands into the egg.
Step 9
Then dip them into the flour.
Step 10
Rub your palms together over a tray or plate - the egg-flour mixture will form small dough crumbs called zatirka. You may also dip only one hand in egg, then flour, and rub the mixture off with your thumb on the other hand. Do whichever method is easier for you. Let the dough bits dry slightly for about 5 minutes, then sift them through a fine sieve.
Step 11
Add the cooked chicken, the sautéed vegetables, and a bay leaf into the pot. Increase the heat slightly.
Step 12
When the soup starts to show signs of boiling, add the zatirka. Taste for salt and adjust.
Step 13
Whisk the second egg and pour it into the soup in a thin stream, stirring to create delicate egg ribbons. Let the soup simmer for about 1 minute.
Step 14
Add finely chopped herbs. Remove the pot from the heat.
Step 15
Serve with freshly ground black pepper. Done!
Author note
Share the recipe
