Description
This dish almost became a source of marital discord! The fact that my husband loves green soup (a classic), and I do not like it because of the "rags" of greens and eggs (in the classic version of the raw eggs directly into the soup and spread out the lumps) But I'm just crazy about the various soups. But my husband does not like them! When cooking pass saw this option, I immediately decided to cook. I thought that option just to make us all happy: beloved husband green soup, just in a slightly different pitch. Well, I - cream!!! I'm even dreaming that her husband then love soup... as a result of two completely opposite views. My husband said that the way to ruin green soup no one has been able, and my verdict - it's delicious, tender, elegant, and plus to all - and great poached eggs. So if You, like me, are fans of cream soups, then by all means try that option!
Ingredients
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Broth
3 l
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Sorrel
250 g
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Spinach
100 g
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Ramsons
50 g
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Parsley
20 g
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Green onions
30 g
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Potatoes
3 piece
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Sour cream
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Chicken egg
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Spices
Cooking
For this dish you can use any meat broth. I love when the green soup is cooked in chicken broth. The broth was cooked with one carrot, one onion, a small piece of celery, parsley and Bay leaf. Meat must be removed from the bones and divide into serving pieces. Roots and onion are not useful, they can throw away, in addition to carrots, it must be postponed.
To cook greens, the more varied the better. I have sorrel, spinach, green onions, garlic and parsley. You can even add quinoa, nettle. But there must be spinach, as when cooked it retains the green color, which is important for our soup.
In the boiling broth to put diced potatoes, cook until tender. Two minutes before the end of cooking, in a saucepan put all the greens, it is possible not to cut, I just cut the bunches in half. Boil for two minutes, salt to taste, remove from heat and grind everything in a blender with the addition of a deferred boiled carrots from the broth.
It turns out that's the beauty. Pour the cream soup back into the pot and boil for a few minutes.
Poached eggs need to cook simultaneously with the preparation of borscht. In a saucepan pour the water halfway, bring to a boil, add a pinch of salt and a tablespoon of vinegar. Spoon to spin the water in a saucepan to form a funnel.
The egg gently to break into the Cup without damaging the yolk, gently let the egg slide into the water, resulting in a funnel, boil for 2-3 minutes (can be a little more if you want the yolk was denser), more importantly, to protein seized, and the yolk was still creamy, not hardened. Ready egg carefully remove from water and blot excess water. So prepare eggs by the number of servings.
In a bowl place a few slices of meat, pour the soup, carefully put one poached egg, add a spoon of sour cream ( I have 3 tea:)), sprinkle with pepper, decorate with the sprigs of chives and serve immediately. For my taste it is extremely tender and flavorful. If You think so, too, are invited to the table! Bon appetit!
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