Sorrel Soup (Green Borscht)

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 5 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.