Sorrel in chicken broth
Description
Here is a simple recipe for sorrel soup with chicken broth, easy enough for even a kitchen beginner to follow. The soup turns out very light and delicious. You don't have to beat the eggs and pour them into the soup—you can simply boil them separately, hard-boil them, and serve by placing them portion-wise into bowls. Serve the soup hot with sour cream or mayonnaise.
Instructions
- 1
Step 1
1. Place the chicken breast in a saucepan, cover with water, and put on the stove. After boiling, carefully remove the foam and let it simmer over medium heat until the meat is tender.
- 2
Step 2
2. Then remove the chicken breast and, if desired, strain the broth. Peel the potatoes and cut them into small cubes.
- 3
Step 3
3. Peel the onion and carrot, then chop them. If desired, you can sauté them beforehand in a small amount of vegetable oil.
- 4
Step 4
4. Return the broth to the heat, add the onion and carrots. You can also add a bit of sweet pepper. For color, use a couple of tablespoons of tomato paste.
- 5
Step 5
5. Place the potatoes in a saucepan. After boiling, add salt, reduce the heat to medium, and cook for about 10 minutes.
- 6
Step 6
6. Meanwhile, slightly cool the chicken breast, then remove it from the bones and skin. Cut the meat into pieces and place it into the broth.
- 7
Step 7
7. Wash the sorrel, dry it slightly, and chop finely.
- 8
Step 8
8. Place it in a pot. The sorrel soup with chicken broth should simmer for about 5 minutes. Beat the eggs with a fork in a deep plate. Slowly pour them into the soup. Stir. Cook everything together for another 5 minutes, then turn off the heat. Serve the soup with a spoonful of sour cream (add sour cream to each serving bowl separately).