Green soup with sorrel egg and chicken

Step-by-step cooking

1. Step 1:

   

   How to make green soup with sorrel and egg? Start cooking by boiling the broth. How to cook broth? Pour water over the chicken, bring to a boil and drain the first broth.

2. Step 2:

   

   Wash the pan and re-fill the chicken with clean water. The first broth can not be drained, it is at your discretion, it does not affect the taste of the soup. But on the second broth, the soup turns out to be less fatty. Bring the broth to a boil again, remove the foam with a slotted spoon. Reduce the heat to a minimum. The less intensively the broth boils, the more transparent it will be.

3. Step 3:

   

   While the chicken is cooking, prepare the remaining ingredients for the green soup. Wash and peel three large potatoes and one onion. Rinse the millet with water. The millet in this soup can be replaced with rice. You don't need to take a lot of cereals so that the soup doesn't get too thick, two tablespoons without a slide for three liters of liquid is enough.

4. Step 4:

   

   Pick one large bunch of sorrel, rinse under running water and remove the hard parts of the stems. This will make the soup more tender.

5. Step 5:

   

   Cook chicken broth for about an hour, then strain so that the broth is clean, without small pieces of chicken bones. Separate the chicken meat from the bones, disassemble into pieces and set aside for now. Add a little boiled water to the broth instead of boiled during cooking.

6. Step 6:

   

   Cut the potatoes into small cubes.

8. Step 7:

   

   Put sliced potatoes and washed millet (or rice) in a saucepan with chicken broth. Cook for 10 minutes.

9. Step 8:

   

   Finely chop the onion and send it to the soup. You can fry the onion a little in vegetable oil (I cook soup without frying onions). Cook for another 5-10 minutes.

10. Step 9:

    

    Finely chop the sorrel. Sorrel, like any greens, is cooked very quickly. To keep the maximum vitamins in it, add sorrel to the green soup at the very last moment, when the rest of the vegetables are ready. The same applies to frozen and canned sorrel. Frozen sorrel does not need to be defrosted before being added to the soup.

11. Step 10:

    

    Add bay leaf, peppercorns (or allspice), a little less than half a tablespoon of salt to the green soup. Return the boiled chicken meat to the soup. If you decide to add a raw egg to the soup, then do it now. Break it into a mug, shake it slightly and, constantly stirring the soup with a spoon, pour in a thin trickle of egg. If desired, you can add finely chopped dill, parsley or spinach. Cook the soup for another two minutes and turn off the heat.

12. Step 11:

    

    Egg plays a very important role in green soup with sorrel. It is added to the soup both raw and boiled. In our family, it is customary to add a chopped boiled egg to a plate of soup in portions when serving. A half of a boiled egg in a plate looks more aesthetically pleasing than a white cobweb (which is obtained by adding raw eggs while cooking soup).