Muska with chicken

Preparation steps

• Cream soup First, grate the carrot and primrose root - finely. Put finely chopped onion in a little oil, add grated greens, sugar and grated peeled tomato. Pour in a little water and simmer for about half an hour. Put in a blender, mix, then return to the sherpa and add the tomato juice, wine and as much water (a little) as needed to get a fine slice. Add the coarsely chopped garlic and cook for another two to three minutes. Season. Separate two spoons of moussaka soup:
• Moussaka Fry finely chopped onion in a little oil, add bacon, and when everything is "glazed" chopped white meat. Pour two tablespoons of cream soup and add chopped mushrooms. Peel and slice the potatoes and mix with the spices. Arrange half the amount on the bottom of the pan. Serve the meat filling and cut into rings or grate two boiled eggs. Cover with remaining potatoes. Pour with a little water and bake first covered, then beat two eggs with a little milk, pour over the moussaka and bake. I made all the rules in the baker. Note: you do not have to add oil to the baking tray, because there will be enough of it in the filling.