Green soup


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


  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.