Sorrel Soup With Chicken (classic Recipe) - A Recipe With A Photo Step By Step. How To Cook Egg And Chicken Sorrel Soup?

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Sorrel soup with chicken and eggs is a traditional spring soup in many cuisines of the post-Soviet countries.

Ingredients

For a 2 liter pot:

Sorrel - 100 g

Chicken leg - 300 g

Potatoes - 200 g

Carrots - 1 pc.

Round rice - 0.5 cups

Green onions - 3 pcs.

Young garlic - 1 pc.

Dill - 10 g

Chicken egg - 3 pcs.

Salt to taste

Ch.m. pepper - taste

Sugar (optional)

• 117 kcal
• 40 minutes
• 5 minutes.
• 45 minutes

Photo of the finished dish

Step by step recipe with photo

With the arrival of spring, this soup, beloved by everyone, is cooked in many families, or it would be more accurate to say this: I don't know a single family in which it would not be cooked. The soup is delicious, hearty, easy to prepare and inexpensive, what else do you need for a family meal?

For the classic chicken sorrel soup, prepare the foods listed. Peel and wash onions, garlic, carrots. Rinse the sorrel under running water, remove the stems. Remove the skin from the leg and cut off excess fat. Boil the eggs until cooked for exactly 10 minutes, cool in cold water, peel them.

Pour water into a saucepan, bring to a boil, put the chicken leg into it, cook for 15 minutes.

After a while, add the small cubed potatoes, cook for 5 minutes, add the washed rice and cook for another 5 minutes.

Cut the carrots into small slices or grate, add to the pan, cook together for 3-5 minutes.

Chop green onions and garlic, add to the pan, cook the soup for another 3-5 minutes.

Now remove the foam from the surface of the soup, remove the leg from the pan, remove the meat from the bones, return it to the pan, if desired, the meat can be chopped a little. Add water to the pot if necessary.

Add sorrel. As soon as the water in the pot boils, add salt to the soup, pepper, taste it - if it's too sour, add a little sugar. Last add the chopped dill to the pan, stir the soup, turn off the stove, cover the pan with a lid and let the soup brew for 10 minutes.

Before serving, put a boiled egg on a plate for everyone - you can finely chop it, you can cut it into two parts, or you can cut it lengthwise into quarters, as you like.

And serve the delicious classic sorrel soup with chicken and egg to your homemade lunch as a first course. Enjoy!