Green borsch with sorrel and egg

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Sorrel is a very useful plant for the human body, and if you do not suffer from high acidity, that is, you need it at least once a week. It is an excellent prophylaxis for vision, digestion, and immunity. One of the most common sorrel recipes is green borscht. Today, you no longer need to wait for the arrival of spring and summer to cook this delicious soup, because sorrel They began to grow massively in greenhouses and sell all year round, and this herb is not much more expensive than summer season. So today we will cook a green sorrel borsch with an egg.

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Ingredients:

Chicken fillet - 200 g

Potatoes - 300 g

Carrots - 1 pc.

Bulb onions - 1 pc.

Sorrel - 70 g

Spinach - 150 g

Green onion - 1 pc.

Lean oil - 1 tablespoon

Parsley - 10 g

Dill - 10 g

Salt to taste

Ground pepper - to taste

Chicken egg - 2-3 pcs.

Water - 1.5 l

How to cook:

 Step 1 of 7
Step 1 of 7

Prepare foods from the list. First of all, boil the eggs for no longer than 10 minutes. Cool them, peel them. You can put half on a portion of borscht, or you can put the whole piece, if you like. Therefore, the number of boiled eggs depends on your appetite.

Peel the onions, carrots and potatoes, wash together with the chicken fillet. Boil a kettle of water.

Step 2 of 7
Step 2 of 7

Heat some lean, unscented refined oil in a heavy-bottomed saucepan, add the chopped onions and carrots. Fry for a few minutes until lightly golden brown.

Step 3 of 7
Step 3 of 7

Pour boiling water into a saucepan. Add small cubed potatoes to the soup. After boiling, remove the foam from the surface and cook the potatoes until tender, about 15 minutes.

Step 4 of 7
Step 4 of 7

After a while, add the chicken fillet diced or cubed. Cook the dish for another 5 minutes.

Step 5 of 7
Step 5 of 7

Disassemble the bundles of sorrel and spinach, remove the stems. Rinse the leaves thoroughly under running water, as these plants are grown on sandy soil. Chop them as you like and transfer to a saucepan with the chopped green onions. Top up with water if necessary. Boil sorrel and spinach for no longer than 3 minutes. Season the green borsch with salt and pepper to taste.

Step 6 of 7
Step 6 of 7

Add finely chopped fresh dill and parsley last. Switch off the stove immediately. Cover the pan with a lid and be sure to let the dish brew for 10-15 minutes before serving.

Step 7 of 7
Step 7 of 7

Pour the prepared green sorrel borscht into portions. Place a finely chopped egg or a few slices of it in each plate for a prettier appearance and serve at home for lunch. Delicious with sour cream.

Enjoy!

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