Green borscht with chicken
Description
Hearty and aromatic soup. Borscht with sorrel on chicken broth is not difficult to prepare and is quite quick (compared to the classic version). You can also add other greens (such as parsley, dill). This will make the flavor even richer. You can use a second broth when cooking. In this case, drain the first broth immediately after 1-2 minutes, right after the chicken drumstick starts boiling the first time. This will make the broth more flavorful. Watch and remember,
Instructions
- 1
Step 1
1. Prepare the broth. For this, take one chicken thigh and one whole onion per 1.5 liters of water. Simmer for 1/2 hour from the moment it starts boiling.
- 2
Step 2
2. Boil the eggs hard. To do this, cook them for ten minutes after boiling.
- 3
Step 3
3. Prepare the potatoes. Peel and cut into cubes.
- 4
Step 4
4. The carrots should be peeled. Then cut them into neat small pieces.
- 5
Step 5
5. When the broth is cooked, remove the chicken leg and onion from it. Season with salt, add ground pepper (optional). Now add the potatoes to the broth.
- 6
Step 6
6. After the potatoes come to a boil, add the carrots. Cook for no more than 20 minutes.
- 7
Step 7
7. Wash the sorrel. Chop only the leaves, discarding the stems.
- 8
Step 8
8. Remove the chicken meat from the bones and return it to the broth.
- 9
Step 9
9. Add the sorrel. Let it simmer for 7 minutes (up to 10).
- 10
Step 10
10. Add a spoonful of butter to the finished borscht; you can now remove the soup from the heat. Cut the boiled egg into convenient pieces, place them in a bowl, and pour the borscht over. Add sour cream. It turns out very delicious. Enjoy this borscht today!