This dish is usually prepared to accompany rice with chicken dish which is traditional Sunday dish in Strumica. The soup is prepared from the chicken bouillon extracted from the boiled chicken meat.
- 1 piece of white chicken meat
- 1 carrot
- 1 egg
- 1-2 spoon of vinegar
- Dried vegetable
The chicken meat and the chopped, into cubes, carrots are put into boiling water and cooked until they separate into small pieces. In the water, salt, dried vegetables and noodles for soup are added to taste and boiled for few minutes until noodles soften. Once the noodles are done, add finely chopped parsley in the soup and leave aside for 5 minutes to slightly cool down. In a separate bowl stir the egg and add the vinegar. The mixture is gradually added to the soup.