Broth with Omelette

For broth with scrambled eggs according to the recipe of Moldavian cuisine, pour 2 liters of water into a saucepan and put on fire. When the water boils, add half the peeled carrots, half the onion and parsley root. Mix everything, salt, bring to a boil, and then place the chicken. Cover the pot with a lid and place over medium heat. It is necessary to cook the broth at a low boil, periodically removing the foam. Don't bring the broth to a high boil or it will become cloudy.

Chop the remaining roots, onion and cabbage into thin strips and fry in vegetable oil. In a separate bowl, beat eggs, salt, pepper, mix with chopped parsley and pour into a pan with fried vegetables. Bake the omelet in the oven at 180°С (355°F) for 20 minutes.

When the omelet is cooked, carefully turn it over on paper or a towel and roll it into a roll. Let the omelet stand for 5-7 minutes, and then cut across into 1.5 cm pieces. Ready broth put one piece of omelet into a deep plate, carefully pour in the broth and serve.