Green Borscht (Sorrel Soup)

🛒 Ingredients

• Cooked Chicken (shredded) 50 g · 83 kcal
• Potato 80 g · 62 kcal
• Carrot 25 g · 10 kcal
• Onion 25 g · 10 kcal
• Sorrel 35 g · 8 kcal
• Hard-boiled Egg 50 g · 78 kcal
• Sour Cream (15% fat) 20 g · 32 kcal
• Vegetable Oil 5 g · 45 kcal
• Fresh Dill and Parsley 5 g · 3 kcal
• Water 100 g · 0 kcal

👨‍🍳 Instructions

1. If using bone-in chicken, place it in a large pot with 2.5-3 liters of water, bring to a boil, skim off foam, then reduce heat and simmer for 40-50 minutes until cooked through. Remove chicken, let cool, then shred the meat and set aside; strain the broth.
2. Peel and dice potatoes into medium cubes. Add them to the strained broth and cook for about 15-20 minutes until tender.
3. While potatoes cook, finely chop onion and grate carrot. Sauté the onion in vegetable oil in a separate pan until translucent, then add the grated carrot and cook for another 5-7 minutes until soft.
4. Add the sautéed onion and carrot mixture to the pot with potatoes and broth. Bring to a boil, then reduce heat.
5. Wash sorrel thoroughly, pat dry, and chop finely. Roughly chop fresh dill and parsley.
6. Add chopped sorrel to the soup, stir, and cook for only 2-3 minutes, as sorrel cooks very quickly. Season with salt and black pepper to taste.
7. Just before serving, stir in the shredded chicken meat (if using) and freshly chopped dill and parsley. Serve hot, garnished with a spoonful of sour cream and half a hard-boiled egg per serving.