Boil a chicken breast 30 mins after boiling water, remove from broth and season with salt. Cut the potatoes into cubes, like so.

Potatoes added to the broth. When the broth with the potatoes boils, add salt. Now prepare the roast: Carrots to grate on cucumbers, onions and green chop. To put all of this in a heated pan with 2 tablespoons of vegetable oil and fry on slow heat for 5 minutes.

To cook young nettles and sorrel. (Sorrel need approximately 1.5 times more, at us in the country while his little). Sorrel gives a tangy taste to this soup.

Young nettle lay in a deep plate, scald with boiling water, so as not burned. Wash, separate leaves from the stalk and leaves are cut. From sorrel to separate the legs from the leaves and chop the leaves. Egg carefully whisk in the circle.

When potatoes boil, add the roast, tomato paste and allow to simmer for 5 minutes Then add the nettles and sorrel. The beaten egg in a thin stream pour in the soup, while stirring the place where it joins the egg. Then small flakes. Finely chop chicken and add to soup. Cook for another 3 to 5 minutes Add finely chopped parsley and dill. If you cook longer, the sorrel dry. The soup is ready!