Green borscht with chicken, sorrel, and egg in chicken broth

Wash a piece of homemade chicken in cold water. Then send the chicken into boiling water. While cooking the meat, foam forms, which we remove with a slotted spoon. Boil the chicken broth for the green borscht with sorrel until the meat is cooked. Take the cooked chicken out of the broth, place it in a separate plate, covering it with a lid. Later we will return the meat back to the borscht, cutting it into small slices. For now, we will set the meat aside, keeping it covered so it does not dry out, remaining tender and juicy.

Wash and peel the beetroot. After rinsing the peeled beet, cut it into fine strips. Place the chopped vegetable strips into the boiling chicken broth. Boil the beet until the broth lightens with the beet. This will take about 30 minutes.

While the beet is boiling in the broth, we peel the potatoes for the green borscht. Wash 4-5 tubers. Peel the tubers of their skins, rinse them again, and cut them into small cubes. Wait for the broth to change from red to yellow. After that, add the potato cubes to the broth. The potatoes will boil for about 15 minutes. At this stage, we salt the borscht.

While the potatoes are boiling, we prepare the sauté for the borscht. Peel the onion, finely chop it, and send it to the pan. Sauté over low heat.

Peel the carrot and grate it.

Add the grated carrot to the onion and sauté together until golden.

Dilute the tomato paste with water to a slush-like consistency, pour the tomato mixture into the sauté. Simmer the vegetable sauté with the tomato for a few minutes.

When the potatoes in the broth become soft and almost cooked, add the sauté to the broth. The broth will cook for another 5 minutes with the sauté and potatoes.

In the meantime, let’s prepare the sorrel. Sort the sorrel leaves from the bunch, so that no damaged leaves are included.

Wash the sorrel and finely chop it.

Wash the ½ bunch of dill and finely chop it.

Add the chopped sorrel and dill to the boiling broth. Mix the greens well in the borscht. Boil the sorrel in the borscht for a couple of minutes until its greens turn brownish.

Crack raw chicken eggs into a bowl. Beat the raw eggs in the bowl with a fork. Pour this egg mixture into the boiling borscht, quickly stirring the raw eggs that have curdled in the boiling water.

Now cut the boiled chicken that we removed from the broth at the very beginning into pieces. Add the small pieces of homemade chicken meat to the borscht. As soon as the green borscht boils again with the meat, turn off the heat. Cover the pot of borscht with sorrel loosely with a lid so it can infuse.

After 5-7 minutes, pour the green borscht into bowls, placing a piece of chicken in each bowl. Season the borscht with sorrel in the bowl with sour cream.

Cook a delicious and aromatic green borscht with chicken, sorrel, and egg in chicken broth according to our recipe. Enjoy your meal.