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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.
Caloric content: 39 kcal per 100 grams of the dish.
Ingredients
Show 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
- First, bring the broth to a boil by pouring the chicken with 2.5 liters of water.
- Reduce the heat after boiling, but don’t miss the moment when foam forms - it needs to be skimmed off with a slotted spoon.
- Meanwhile, prepare the other ingredients. Grate the carrot, chop the onion into cubes.
- Add 0.5 tablespoons of coarse salt, a few peppercorns, and bay leaf to the broth.
- Adjust the amount of salt to taste and for a richer aroma, add the chopped onion.
- 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.
- Cut the eggs into cubes.
- Similarly, but slightly larger - the potatoes.
- In a skillet, heat the butter, slightly sauté the carrot (just until soft and it absorbs the buttery flavor).
- 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.
- Immediately add the potatoes and carrots from the skillet to the pot.
- After about 15 minutes, add the pieces of meat to the soup.
- Immediately add the sorrel with parsley to the pot.
- 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!
