Sorrel soups are very popular with many housewives. They are useful, since the greens that are part of such first courses are rich in vitamins. Also, such soups are low-calorie, because they are cooked on dietary chicken meat. Learn how to make chicken and egg sorrel soup in this recipe.
Purpose: For lunch
Main Ingredient: Poultry / Chicken / Sorrel / Herbs
- Chicken legs - 2 Pieces
- Sorrel - 200 Grams
- Chicken eggs - 2-3 Pieces
- Potatoes - 2-3 Pieces
- Green onion - 1 Bunch
- Rice - 3-4 Art. spoons
- Vegetable oil - 3-4 Tbsp. spoons
- Salt, herbs - To taste
How to make Sorrel Soup with Egg and Chicken
Wash the chicken legs, place them in a saucepan. Pour two liters of water, place on the stove. Wait for the liquid to boil. Cook the legs for forty minutes, periodically skimming off the foam.
While the meat is boiling, work on the sorrel. Go through it, put it in a bowl and cover with cold water. Rinse sand and dirt from greens thoroughly in several waters. Dry the sorrel, cut off the stems.
Wash the potatoes, peel and rinse again. Cut the tubers into medium sized cubes.
Sort the rice and rinse in several waters. You can put it in a colander, rinse under running water.
Wash off the rest of the greens. Cut off the stems, and finely chop the leaves and feathers of the onion with a knife.
Remove the meat from the pan. Place the chopped potatoes, washed rice, and chopped green onions in the broth. Salt the broth, add spices. Cook over medium heat for twenty minutes.
Pour vegetable oil into a cauldron or frying pan. Then heat it up on the stove. Put the sorrel leaves in a cauldron, simmer them for ten minutes over low heat, stirring constantly.
Drive raw chicken eggs into a deep bowl or plate. Then add some broth to them. Whisk all ingredients as thoroughly as possible using a whisk or fork.
Put the stewed sorrel in a saucepan, wait for the soup to boil. Pour the egg mixture into it in a thin stream, stirring the soup constantly. Add boiled chicken and herbs, cut into pieces. Cook the soup for another five minutes.