In the summer, when nature pampers with an abundance of healthy greenery in the beds, pamper your family with green borscht with chicken. It is very rich in vitamins, since a lot of different herbs are used in the recipe.
Ingredients:
- Chicken meat - 300 g;
- Potato tubers - 5 pcs;
- Onions - 1 head;
- Carrots - 1 medium-sized fruit;
- Sorrel - 1 bunch;
- Green onions - ½ bunch;
- Chicken eggs - 4 pcs;
- Fresh dill - ½ bunch;
- Salt;
- Pepper.
Preparation:
- Rinse the chicken under water, put in a container and pour water. Peel the onions and add to the chicken pot. Salt a little and boil the chicken broth. Rinse the potatoes from dirt and peel them, cut into small cubes.
- Cut the peeled carrots into medium-sized cubes. Pour eggs over with water and cook for about 10-15 minutes after boiling. Then pour cold water. This will help the shells separate from the eggs better during cleaning. Wash green sorrel, fresh dill and green onions and chop as small as possible.
- When the broth is ready, remove the chicken and onions from the broth, and strain the broth itself. Separate the chicken from the bones and cut into fibers or cut as you like. Add prepared carrots and potatoes to the broth. After boiling, switch the stove to medium heat so that the broth does not boil very much and cook the vegetables until soft.
- When the vegetables are cooked, add chopped sorrel to the pan. It is important to add sorrel exactly when the potatoes are ready, otherwise the acid in the greens will prevent the potatoes from boiling until cooked, that is, they will harden.
- A few minutes before the end of cooking, salt the green borsch with chicken and add green onions and dill. Put the flesh of the chicken there. Bring the soup to a boil and set aside.
Serve green borscht with chicken in portioned plates with sour cream, adding chopped boiled eggs to each plate. Serve hot or cold.
