Description
This is my first experimental soup in just received multivarka Stadler Form. The soup turned out just great, from the young nettle and sorrel fresh, delicious, go - treat.
Ingredients
-
Chicken
800 g
-
Sorrel
1 coup
-
Nettle
1 coup
-
Potatoes
2 piece
-
Water
2 l
-
Salt
-
Chicken egg
6 piece
-
Sour cream
6 Tbsp
-
Green onions
1 coup
Cooking
In the bowl multivarki put the rinsed soup mix, I used chicken, but any of your choice. Pour 2 liters of water. Close the lid, select the program "soup" and set a time of 2 hours, because 30 minutes there is only the heating of the liquid.
While cooking the soup, prepare the greens, nettles, sorrel and onions wash, peel the potatoes and slice not long strips.
Nettle with sorrel cut into strips, the onions in large rings.
After 1 hour from the start of cooking, open the lid, remove with a slotted spoon bones, lay the potatoes, salt and cook for another 30 minutes. This step forgot to take a picture. Then add green onions, cook 15 minutes.
Next add the sorrel, nettles, you can add Bay leaf and cook for about 10 minutes. I also add to the pot the meat separated from the bone (but this is optional). When ready, the slow cooker beeps, leave it for 10 minutes more to infuse.
In a bowl (a Cup, a tureen) crumble boiled eggs - 1 per serving (you can half the eggs) and pour our fragrant, super vitamin borschets.
Served with sour cream, if desired you can sprinkle more and dill, but I don't because all the greens are still fresh and in its own good.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.