Green borscht with sorrel and egg
Cover the chicken thighs with cold water, bring to a boil, skim off the foam, and cook for 30 minutes over low heat. Meanwhile, hard-boil the eggs for 10 minutes, cool them in cold water, and peel. Remove the chicken, separate the meat from the bones, and return it to the broth. Add the diced potatoes and cook for 10 minutes. Fry the finely chopped onion and grated carrot in oil for 5 minutes, then transfer them to the pot. Add the chopped sorrel, bay leaf, salt, and pepper, and cook for 3–5 minutes, until the sorrel changes color to olive. Turn off the heat, and add the green onion and dill. Serve with halved eggs and sour cream.
Ingredients
- ✓Chicken thighs
- ✓Potatoes
- ✓Carrots
- ✓Onion
- ✓Sunflower oil
- ✓Sorrel
- ✓Eggs (4 pcs.)
- ✓Green onions
- ✓Dill
- ✓Bay leaf
- ✓Salt
- ✓Ground black pepper
- ✓Water
- ✓20% sour cream for serving
How to cook
- 1
Cover the chicken thighs with cold water, bring to a boil, skim off the foam, and cook for 30 minutes over low heat.
- 2
Meanwhile, hard-boil the eggs for 10 minutes, cool them in cold water, and peel.
- 3
Remove the chicken, separate the meat from the bones, and return it to the broth.
- 4
Add the diced potatoes and cook for 10 minutes.
- 5
Fry the finely chopped onion and grated carrot in oil for 5 minutes, then transfer them to the pot.
- 6
Add the chopped sorrel, bay leaf, salt, and pepper, and cook for 3–5 minutes, until the sorrel changes color to olive.
- 7
Turn off the heat, and add the green onion and dill.
- 8
Serve with halved eggs and sour cream.
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