Ingredients
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3 chicken tights
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18 oz (or 1 bunch of fresh sorrel) pickled sorrel
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1 medium, chopped onion
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2 medium, shredded carrots
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3 medium. diced potatoes
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3 eggs
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3 tbsp cooking oil
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3 qt water
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1/4 cup, chopped fresh dill
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1/4 cup, chopped parsley
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3 stalks, chopped green onion
Directions
This soup reminds me about my mom, my childhood and spring in Russia. Sorrel was the first greens we had in spring. Every family had their own recipe but I love how my mom used to make it. It is difficult to find sorrel in America. You can substitute sorrel with spinach and add a couple table spoons of lemon juice. If you have Russian or Polish store near you, you can buy pickled sorrel there.
Steps
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1
Done
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You can use any meat you like. I used chicken tights. Wash the meat. Place it in a pot and pour 3 quarts of cold water. Put it over medium heat and before it boils, remove the foam with a slotted spoon to get clear broth. Lower the heat and cook it for 30 minutes. After the meat is cooked take it from the pot and remove the meat from bones. Return the meat to the broth. If you don't have time to cook broth you can just use store bought broth. |
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2
Done
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While the broth is cooking, dice potatoes and set it aside. Cut an onion and carrots. Add 3 tbs of oil in a pan and fry vegetables until it is cooked. Add fried vegetables and potatoes to the stock and cook for 15 minutes. |
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3
Done
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When potatoes are cooked through, add sorrel and bring it to a bowl. Pour in eggs to the soup one by one. Stir as you are adding eggs, so they don't stick all together. Season soup with salt if needed and cook for a couple minutes more. Add dill, parsley and green onion. Turn off the heat. Serve with sour cream. |
