Hearty and delicious chicken sorrel soup! This is a great first dish for the whole family, which will warm you on a cool day, give strength and energy.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Chicken soup with sorrel leaves is very popular in the wide open spaces of our country. This is a collective image, tk. it can be prepared with a wide variety of additives. Well, and of course, with sorrel, including, which can be replaced with spinach or nettle. The taste of chicken broth can hardly be overestimated! Absolutely everyone loves it for its indescribable taste and intoxicating aroma, and its interesting combination with sorrel gives the dish a characteristic sourness, which remarkably refreshes the taste.
Also, one cannot fail to note the undeniable beneficial properties of sorrel. It contains vitamins C, K and PP groups, which affect the processes of hematopoiesis and the elasticity of blood vessels. And this significantly normalizes blood pressure and improves heart function. Due to the high content of amino acids, sorrel is able to strengthen and enhance the growth of hair and nails, as well as to give health to the skin, which will improve the appearance and, accordingly, mood. In general, this is not only tasty, but also an extremely healthy dish that can be cooked almost all year round. Therefore, sorrel can even be canned, salted or frozen for the winter for future use.
- Caloric content per 100 g - 56 kcal.
- Servings - 6
- Cooking time - 1 hour
Ingredients:
- Chicken drumsticks - 4 pcs.
- Sorrel - 200 g (fresh, frozen, canned)
- Peking cabbage - 200 g
- Carrots - 1 pc.
- Onion - 1 pc.
- Eggs - 2 pcs.
- Greens (dill, parsley, cilantro) - bunch (fresh, frozen)
- Salt - 1 tsp taste
- Ground black pepper - 1/3 tsp or to taste
- Bay leaf - 3 pcs.
- Allspice peas - 3 pcs.
Making chicken sorrel soup
1. Wash your shins under running water and place them in a cooking pot. Add the peeled onion, bay leaf and peppercorns.
2. Boil the meat over high heat. On the surface of the water, remove the resulting foam with a slotted spoon, reduce the temperature heating and cook the broth under a lid with a steam outlet for 30 minutes.
3. Meanwhile, wash the cabbage and chop finely. Peel the carrots, wash and grate on a coarse grater. If you wish, you can sauté the carrots in vegetable oil in a frying pan. But then the calorie content of the dish will increase.
4. After half an hour, add cabbage to the soup. Peking cabbage can be replaced with any other variety: white cabbage, red cabbage, cauliflower, etc.
5. Follow the cabbage with carrots.
6. Then add the sorrel and herbs. In this recipe, frozen sorrel is used. If you are using it fresh, then first wash it under running water and cut.
7. Leave the soup to simmer for 15 minutes, and during this time, boil the hard-boiled eggs. Wash them first and put them in a pot of cold water. Place on the stove and bring to a boil, reduce the temperature and cook for 10 minutes. Then immerse in cold water for 5-10 minutes to cool, peel and cut into pieces.
8. Send the eggs to the pan. Season the dish with salt and pepper.
9. Boil the soup for about 5 minutes. Taste it and pour it into deep bowls.
See also the video recipe on how to make delicious chicken sorrel soup.
