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Green Sorrel Soup with Egg and Chicken
Instructions
You can use only the flesh of the chicken, for example, the breast, or take any part with bones. Rinse the meat and boil it in salted water for about 20 minutes after boiling, drain the broth and pour in fresh water, or during cooking, skim the foam, and for a perfectly clear broth, it must be strained through a fine-mesh sieve or cheesecloth. Many housewives use the second method, believing that with the broth (when draining), all the nutrients (including protein) contained in the meat are lost.
While the chicken is boiling, wash and peel the potatoes, onions, and carrots.
Finely chop the onion.
Cut the potatoes into small or large cubes, as preferred.
Cut the carrot into small cubes.
Boiled eggs are needed directly for serving the finished dish, so they can be boiled simultaneously with the soup.
Rinse the sorrel leaves well under running water to completely wash away any dirt, dust, and insects. Dry the leaves with a clean cloth or paper and chop finely. Sorrel has long stems, which should not be discarded; they behave well after heat treatment (not tough in the soup).
Add the potatoes, carrots, and onions to the chicken and continue to cook over medium heat for 15 minutes. Turn off the heat.
Add part of the greens and mix. Sorrel should not be added earlier during cooking; otherwise, all the nutrients contained in the plant, as well as its taste, will evaporate immediately. Let the soup steep for 7 minutes under a lid, then pour it into bowls.
In each bowl, place pieces of egg, sour cream, and the remaining greens, a pinch of black ground pepper for balance. The delicate sour cream smoothly balances the acidity of the sorrel.Cook green sorrel soup with egg and chicken using our recipe. Enjoy your meal.
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