Ingredients:
6 glasses of water,
½ chicken,
2/3 cup rice,
3 carrots,
1 parsley root,
3 onions,
3 tablespoons of vegetable oil,
2 glasses of sour kvass or a pinch of citric acid,
salt,
black peppercorns,
thyme greens,
2 tablespoons chopped herbs.
Preparation:
Cover the chicken with cold water and cook until done, periodically skimming off fat and foam.
Half an hour before the end of cooking, add salt, carrots, parsley root, and onions (previously cut lengthwise and lightly fried in a frying pan without fat) to the broth.
Remove the cooked chicken from the broth, chop into pieces, and strain the broth.
Add washed rice to the prepared broth, bring to a boil, then add sautéed vegetables cut into small cubes and spices.
7-10 minutes before the end of cooking, pour in boiled kvass or diluted citric acid, add thyme, which is then removed from the finished mixture.
Zamu is served with pieces of chicken and sprinkled with chopped herbs.
