Chicken broth 2 l
Season the broth for dry 5g
3 pieces of chicken egg
Onions 70 g
Carrots 70 grams
Lemons ⅓ pieces
Sour cream 300g
Bay leaf 1 piece
Vegetable oil 25ml
Parsley 20 g
Salt to taste
Fresh pepper to taste
1. Wash sorrel, leaves coarsely chopped, cut off the stems and put in a saucepan, pour the chicken broth and let it simmer for five minutes. Then strain broth through a fine sieve and gauze (or towels) that it does not remain fine sand which can be sorrel even after it is washed.
2. Carrot peel and grate, onions cut into cubes. In a heated pan pour vegetable oil and sauté the carrots and onions over high heat until golden brown, do not forget to stir.
3. Strained broth put back on the stove. While it will boil, large potatoes peeled and cut into cubes with a side of about 1 cm. Throw potatoes into the boiling broth and add the dry seasoning for chicken broth and bay leaf.
4. While the potatoes are boiled in a broth (it takes about ten to fifteen minutes – it should be soft), beat three eggs in a bowl and beat them lightly whisk until smooth.
5. As soon as a potato reaches readiness soup squeeze a little lemon juice – you will need about 10 ml, but may be varied depending on the acid of the sorrel.
6. Constantly stirring soup whisk, slowly pour in the beaten eggs into the pan. Continue stirring until they zagusteyut not turn into egg threads. Salt and pepper to taste.
7. Add the chopped sorrel soup, stir and give it a little Uvarov – a maximum of five minutes, then stir again and remove the pan from the heat. Separate the parsley and dill from the stems, leaves finely chopped.
8. When serving sprinkle with fresh herbs sorrel soup (about a couple of grams per serving) and add a tablespoon of sour cream – although it can be more, it will only benefit him.