Sorrel soup with egg in chicken broth

As soon as the first spring greens appear, a real culinary marathon begins for sorrel, lasting until mid-autumn. It is used to make both pies and first courses, including sorrel soup with egg in chicken broth. If the chicken for the soup is homemade (farm-raised), it needs to be boiled for about an hour. Well, store-bought chicken will cut the cooking time roughly in half.

Yield: 8 servings.

Cooking time: 50 minutes.

Caloric content: 39 kcal per 100 grams of the dish.

Ingredients

• chicken drumstick and 2 wings (store-bought) - total 550 g;
• onion - 50 g;
• sorrel - 250 g + 30 g parsley (dill);
• potatoes - 350 g;
• hard-boiled eggs - 4 pcs;
• carrot - 120 g;
• water - 2.5 l.

For frying you will also need 40 g butter (can be replaced with vegetable oil).

Preparation

1. First, bring the broth to a boil by pouring the chicken with 2.5 liters of water.

2. Reduce the heat after boiling, but don’t miss the moment when foam forms - it needs to be skimmed off with a slotted spoon.

3. Meanwhile, prepare the other ingredients. Grate the carrot, chop the onion into cubes.

4. Add 0.5 tablespoons of coarse salt, a few peppercorns, and bay leaf to the broth.

5. Adjust the amount of salt to taste and for a richer aroma, add the chopped onion.

6. Cut the sorrel into medium strips, removing the stems. It seems that there is a lot of greenery, but once it hits the hot environment, it instantly shrinks, reducing in volume.

7. Cut the eggs into cubes.

8. Similarly, but slightly larger - the potatoes.

9. In a skillet, heat the butter, slightly sauté the carrot (just until soft and it absorbs the buttery flavor).

10. After half an hour, the meat will be cooked. Transfer it to a separate plate and when it cools slightly, remove the meat from the bone.

11. Immediately add the potatoes and carrots from the skillet to the pot.

12. After about 15 minutes, add the pieces of meat to the soup.

13. Immediately add the sorrel with parsley to the pot.

14. Followed by the eggs. As soon as the soup boils, turn off the heat, covering the pot with a lid.

Sorrel soup with egg in chicken broth is usually served hot and definitely with sour cream. But on a hot day, this dish will be very appropriate even when chilled.

Bon appétit!