Description
Come the cold, and as usual in winter I suffer a lot with the greens, so I try to gorge themselves this year even closed a few bottles of sorrel for the future is blatantly using a recipe of food boy tatylka. And while sorrel in the garden a lot - cooking with freshly picked
Ingredients
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Sorrel
2 coup
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Parsley
2 coup
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Dill
2 coup
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Green onions
2 coup
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Potatoes
5 piece
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Chicken egg
5 piece
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Broth
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Bow white
1 piece
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Bay leaf
2 piece
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Sour cream
Cooking
Cook the soup, I love chicken, but can be any. Take 2 bunches of sorrel, don't be afraid to take this Borschik has a lot of greenery. The more the better
Cut the sorrel, the legs I are not separated
Cut dill, parsley, onion, usually take only 2 beam, (on some twigs usually leave the salad for dinner)
Cut potatoes cubes
Finely chop the onion
You can do zazharku in the pan. I do once in a saucepan with a thick bottom. Put onion in hot oil, stirring and waiting for a nice Golden hue.
Pour the broth in our toasted onion, pre-extract the meat from the broth
And immediately after boiling, throw into it the sorrel, after 10 minutes add the potatoes
Simultaneously boil the eggs (after boiling 10 minutes)
And also incidentally caught detachable from the broth the meat from the bones, throw the meat in a pan
Once the potatoes are done (20-30 minutes) Add hot water if broth is not enough. Throws the rest of herbs, salt, pepper, 2 Bay leaf once it boils turn off
In each plate add half the eggs and a tablespoon of sour cream
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