With the arrival of the first spring greens, the true culinary season for sorrel begins, lasting until mid-autumn. This plant is used to make pies and various dishes, including sorrel and egg soup in chicken broth. If using a homemade chicken, it needs to be boiled for about an hour, while store-bought poultry will reduce the cooking time by almost half.
Number of servings: 8.
Cooking time: 50 minutes.
Ingredients:
chicken drumstick and 2 wings (store-bought) - total 550 g;
onion - 50 g;
sorrel - 250 g + 30 g parsley (or dill);
potatoes - 350 g;
hard-boiled eggs - 4 pcs;
carrot - 120 g;
water - 2.5 l.
For frying, you will also need 40 g of butter (can be replaced with vegetable oil).
Preparation:
1. Start by boiling the broth, placing the chicken in 2.5 liters of water.
2. Reduce the heat after boiling, remembering to skim off the foam with a slotted spoon.
3. Meanwhile, prepare the other ingredients: grate the carrot and chop the onion into cubes.
4. Add 0.5 tablespoons of coarse salt, a few peppercorns, and a bay leaf to the broth.
5. If necessary, adjust the salt amount and add the chopped onion for a richer aroma.
6. Cut the sorrel into medium strips, removing the stems. It may seem like a lot of greens, but it quickly reduces in volume when exposed to heat.
7. Cut the eggs into cubes.
8. Cut the potatoes similarly, but a bit larger.
9. In a frying pan, heat the butter and sauté the carrot until soft, allowing it to absorb the buttery flavor.
10. After half an hour, the meat will be ready. Transfer it to a separate plate and, when cool, separate the meat from the bone.
11. Immediately add the potatoes and carrots from the frying pan to the pot.
12. After 15 minutes, add the pieces of meat to the soup.
13. Then add the sorrel and parsley to the pot.
14. Finally, add the eggs. Once the soup boils, turn off the heat and cover the pot with a lid.
Sorrel and egg soup in chicken broth is usually served hot, always with sour cream. However, on a hot day, this dish is also suitable served chilled.
Leave a comment