Sorrel Chicken Soup - Simple and Spring
Delicious sorrel soup with chicken, perhaps the most beloved spring soup. The light sourness of sorrel and the simplicity of cooking make sorrel soup an unchanged favorite of the spring menu. Sour is combined with sweet. In this recipe, onions, potatoes and chicken are considered “sweet” ingredients, and fresh sorrel perfectly complements them. Season the sorrel soup with chicken sour cream, sprinkle with pepper and green onions and can be served - simple, healthy, inexpensive and so fresh in spring!
- Time for preparing: 1 hour 20 minutes
- Servings Per Container: 4-5
Ingredients for Sorrel Chicken Soup
- 700 g of chicken;
- a large bunch of fresh sorrel;
- 1 onion;
- 3 medium potatoes;
- ½ a small head of early cabbage;
- a bunch of dill;
- sour cream, pepper, salt and green onions for serving;
- roots, seasonings and spices for the broth.
The method of preparation of spring sorrel soup with chicken
We cook chicken, as the basis of our sorrel soup is delicious chicken broth. In the pan we put wings, legs, add a few stalks of celery, carrot, bay leaf, peppercorns, a clove of garlic, a bunch of parsley, onion, pour two liters of water, bring to a boil. Descale, reduce heat and simmer for about 1 hour, 10 minutes before salt is cooked to taste.
Filter the finished broth - the roots and spices have served their purpose and will no longer be needed, and then we will put the pieces of chicken on the plates. Before serving, I advise you to put the boiled chicken in a hermetically sealed container or in a bowl and cover it with cling film so that it does not ventilate.
Cut potatoes into small cubes, put in a pan.
Add finely chopped onions. In this recipe for sorrel soup, you do not need to fry anything, excess oil will only add calories.
Shred the early cabbage in thin strips, add to the pan to the chopped potatoes and onions.
Pour strained chicken stock, put on the stove, bring to a boil over high heat.
Cook until vegetables are cooked for about 10-15 minutes.
A bunch of fresh sorrel is soaked in cold water, washed thoroughly, cut off the hard stems.
Cut the washed sorrel and a bunch of dill finely, put in boiling soup. As soon as the soup boils again, cook it for 2-3 minutes, salt to taste and remove from the stove.
The bright green color immediately disappears almost immediately, it is impossible to deal with it, such is chlorophyll. But in order to preserve as many nutrients as possible, do not boil oxal soup after adding greens for more than 5 minutes. This time for cooking tender greens is more than enough!
Put pieces of chicken on a plate, pour soup. Season with sour cream, sprinkle with onion and pepper with freshly ground black pepper. Sorrel soup with chicken is ready. Serve hot, bon appetit!
By the way, sorrel is the main edible grass of late spring - early summer. If you buy a bunch of greens in the market, then I advise you to store in a refrigerator in a paper bag. And you can cook a lot of delicious dishes from sorrel - and green cabbage soup, and okroshka, and botvini.