Chicken soup with sorrel
Description
Hearty and aromatic soup. This chicken and sorrel soup recipe will definitely find a permanent place in your cookbook. Just look: it's quick to prepare, uses affordable ingredients, and yet the soup is nutritious, delicious, and beautifully presented—important if you have picky little eaters at home. So why wait? Let's get started! 1. I already had broth prepared, and I boiled the chicken separately. But if you have a soup set or chicken fillet on hand, simply boil it in a two-liter pot with a bay leaf and salt—this will be the base of our broth. 2. While the broth is cooking, wash and peel the vegetables (carrot, potatoes, onion). Cut the potatoes into medium-sized matchsticks, and finely chop the carrot and onion in a blender or with a knife—this will be used for sautéing. 3. When the broth comes to a boil, skim off the foam if necessary, then add the potatoes and cook for another 15 minutes. 4. Sauté the carrot and onion in vegetable oil until the onion becomes soft. Add them to the broth along with the remaining oil from the pan. 5. I cut the boiled chicken fillet into pieces separately and added it to the soup at the very end. If your chicken is already in the broth, you can skip this step. 6. Now it's time for the sorrel. Wash it thoroughly and chop it coarsely. Add it to the soup as well. 7. Taste the soup and add more salt, pepper, or spices if needed. Remove from heat, cover, and let it steep for several minutes. Now you can call everyone to the table! This soup is great for its versatility—chicken can easily be replaced with any other meat, and ingredient quantities can be adjusted to taste. You could even add grated boiled egg to make the soup more filling, or skip the sautéed onion and carrot and add them raw instead, turning this classic chicken and sorrel soup into a diet-friendly version. And I haven't even mentioned the countless possibilities for experimenting with herbs and spices! So cook with pleasure and serve with fresh herbs and sour cream.