Sorrel Shchi
10 servings
120 minutes
But this soup is more like the one we eat in the summer: the chicken neck is responsible for the delicate broth, and the chicken fillet is responsible for the meat component. This soup can be served with sour cream or without.
1
Prepare all the ingredients.
2
Submerge chicken necks in cold water, bring to a boil, reduce heat, and skim off the foam.
- Chicken neck: 500 g
- Water: 3 l
3
Add the halved onion and carrot. Cook on low heat for about 1.5 hours.
- Onion: 2 pieces
- Carrot: 2 pieces
4
Boil the eggs hard, then cool and cut into cubes.
- Chicken egg: 4 pieces
5
Finely chop the onion, grate the carrot on a coarse grater.
- Onion: 2 pieces
- Carrot: 2 pieces
6
Heat vegetable oil in a pan and sauté the onion and carrot until soft.
- Vegetable oil: 30 ml
7
Strain the prepared broth, and you can separate the meat from the bones of the chicken necks.
- Chicken neck: 500 g
8
Cut the potatoes into sticks.
- Potato: 300 g
9
Cut the chicken fillet into small cubes.
- Chicken fillet: 400 g
10
Add the sautéed vegetables, potatoes, and chicken to the strained broth, and cook for about 5 minutes.
- Vegetable oil: 30 ml
- Potato: 300 g
- Chicken fillet: 400 g
11
Chop the sorrel and add it to the soup, bring to a boil and remove from heat.
- Sorrel: 200 g
12
Serve the soup with eggs and a spoon of sour cream.
- Chicken egg: 4 pieces
- Salt: to taste