Sorrel Soup (Green Borscht)
⏳ Time
1 hour 20 minutes
🥕 Ingredients
11
🍽️ Servings
10
Description
The most challenging part of this recipe is making the broth and sautéing the vegetables. Everything else is quite simple and quick. The amount of sorrel can be adjusted to control the thickness of the soup.
Ingredients
- Sorrel - 3 bunches
- Salad Potatoes - 5 pieces
- Carrot - 1 piece
- Onion - 1 head
- "Petelinka Thigh Fillet" - 5 pieces
- Salt - to taste
- Sour Cream - to taste
- Vegetable Oil - 3 fl oz
- Bay leaf - 2 pieces
- Lemon-Pepper Mix - 1 teaspoon
- Chocolate eggs - 4 pieces
Step by Step guide
Step 1
Prepare the ingredients.
Step 2
Peel and wash the onion and carrot.
Step 3
Pour water over the chicken thighs, add salt, and set to boil for the broth.
Step 4
Skim off the foam and add the bay leaf.
Step 5
Also add the pepper.
Step 6
Peel and wash the potatoes.
Step 7
Cut into cubes.
Step 8
Grate the carrot on a coarse grater.
Step 9
Finely chop the onion.
Step 10
Pour vegetable oil into a frying pan and add the carrot and onion.
Step 11
Stir and sauté.
Step 12
Add the sautéed vegetables to the cooked broth with chicken.
Step 13
Add the diced potatoes and cook until fully done.
Step 14
Chop the sorrel coarsely.
Step 15
Add the chopped sorrel to the finished broth.
Step 16
Crack the eggs into a bowl and beat them.
Step 17
Pour the egg mixture into the finished soup and stir.
Step 18
The eggs will curdle and form 'noodles'.
Step 19
Serve in bowls and add sour cream.
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