Green soup

Cooking time
50 mins
Difficulty
easy
Lunch
Green soup

Green soup.

When I’m on the market, it’s hard to go past bright leaves of sorrel. By the way, the dock not only gives the soup a special color, but also contains a lot of vitamins. And most of all the vitamins in it in the late spring-early summer.

Green soup

Ingredients

  • chicken thighs – 300 g
  • potatoes – 400 g
  • nettle – 50 g
  • sorrel – 200 g
  • boiled eggs – 3 pcs.
  • pepper
  • Bay leaf
  • vegetable filling

Instructions

  1. Begin to cook with the broth. You can use any meat. For example, I love the broth and chicken thighs. Throw the meat in cold water. Immediately add 2 Bay leaf a few peas and peppers. Cover with a lid, after boiling, boil on low heat for 30 minutes.
  2. Then add the potatoes and bring again to a boil.
  3. This green soup is cooked not only with sorrel, and nettle. So she did not burn the hand, there is one little secret – 30 seconds to hold the nettle in boiling water. Chop the leaves finely and put it into the broth.
  4. Now chop the sorrel – and also in the pan. Then add spices to taste.
http://legenrecipes.com/recipe/green-soup/

Some cooks love to add to green soup with a bit of butter for a more delicate taste. And everything add sliced at the dice boiled eggs. Gently stir and immediately turn off the heat. Cover with a lid and allow to infuse for 20 minutes.

Friends, be sure to eat green soup with sour cream.

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