Description
You know that sorrel is one of the first garden plants, which appears after a long winter? Sorrel is very useful, and its acidity gives the dish a special flavor. Green soup has such a long history, as early sorrel is eaten, as it was considered a weed. And the Slavs decided to enjoy this fresh grass and loved her forever. This recipe I picked up from my grandmother, and she from her mom...
Ingredients
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Broth
3 l
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Chicken egg
6 piece
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Onion
2 piece
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Potatoes
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Sorrel
400 g
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Fat
50 g
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Sour cream
400 g
Cooking
To begin, I put to cook polkowicki (this is our future chicken stock). In the same broth I chop finely one onion and add to the water (doing so with the red soup, and some soups) is Navara, taste...
While the chicken is cooking, clean the potatoes, cut and put in the broth.
The potatoes are cooked 20 min., and I have time to do this kind of pulp for our soup of fat, salt and onion: finely cut and rolling pin are all good (I think, it can be done in a blender).
During these 20 minutes I cut the sorrel...
And mash with a fork the eggs.
And once the potato is cooked, assemble the soup: eggs, onions, sorrel and sour cream (preferably homemade) salt, to taste perchu, give more time to boil, and the soup is ready! Bon appetit!
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