- Cooking time
- 50 mins
- February 26, 2016
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.
- chicken thighs – 300 g
- potatoes – 400 g
- nettle – 50 g
- sorrel – 200 g
- boiled eggs – 3 pcs.
- Bay leaf
- vegetable filling
- 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.
- Then add the potatoes and bring again to a boil.
- 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.
- Now chop the sorrel – and also in the pan. Then add spices to taste.
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.