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Green cabbage soup with nettles, chicken and sorrel and egg

Green Shchi with Nettle, Sorrel, Chicken, and Egg

A springtime vitamin soup made with chicken broth. Green shchi with nettle, sorrel, and egg is a spring soup packed with vitamin C. Gather the nettle in spring, using only the young top leaves. The key when handling nettle is safety: don't touch it with bare hands, and don't forget to scald it with boiling water before chopping.

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Recipe author

Green cabbage soup with nettles, chicken and sorrel and egg

Composition / ingredients

Servings:

Chicken wings

Eggs

Carrot

Onion

Potatoes

Nettle

Sorrel

100

Salt

1.5

Ground black pepper

0.5

Parsley

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 5 g

Fats 16 % 3 g

Carbohydrates 58 % 11 g

82 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Get the ingredients ready for the green shchi with nettle, sorrel, and egg. Wash and peel the vegetables, rinse the greens, and hard-boil the eggs.
Step 2:

Wash and peel the carrot and cut it into matchsticks.
Step 3:

Finely chop the peeled onion.
Step 4:

Put the onion, carrot, chicken wings, and salt in a pot. Pour in 2 quarts (2 L) of water and set the pot over the heat.
Step 5:

Peel the potatoes and cut them into cubes.
Step 6:

Twenty minutes after the broth comes to a boil, add the diced potatoes to the pot.
Step 7:

Scald the nettle with boiling water and cut it into small pieces — use only the leaves.
Step 8:

Cut the sorrel into small pieces.
Step 9:

Finely chop the hard-boiled eggs.
Step 10:

Once the potatoes are cooked, add the nettle, eggs, sorrel, and ground black pepper to the pot. Cook 3 more minutes, then turn off the heat and let the soup rest for 10 minutes.
Step 11:

Serve the soup sprinkled with chopped parsley.