Chicken and sorrel soup

With chicken broth, the soup turns out to be especially satisfying, vegetables and herbs add bright notes to the taste, and eggs make it much softer.

Ingredients

• Chicken breast 1 piece
• Water 2 500 ml
• Potatoes 3-4 pieces
• Onion 1 piece
• Carrot 1 piece
• Vegetable oil 2 tbsp. spoons
• Sorrel 1 large bundle
• Salt taste
• Ground black pepper taste
• Eggs 3 pieces
• Sour cream taste

Directions

1. Pour the chicken breast with water, bring to a boil, remove the foam and boil for about 30-35 minutes. Place on a plate, cool and cut into small pieces.
2. Cut the potatoes into small pieces and dip in the boiling broth. Cook for about 15 minutes.
3. Cut the onion into small pieces. Grate the carrots on a coarse grater.
4. Heat oil in a skillet over medium heat. Fry the onions for 4-6 minutes, add the carrots and cook the same amount.
5. Add the sautéed vegetables to the soup and cook together for another 5 minutes, and then another 2 minutes with chopped sorrel.
6. Return the chicken to the soup, season with salt and pepper, stir and simmer for a minute or two.
7. Beat eggs with a spoonful of sour cream. Pour the egg mixture into the soup in a thin stream, stirring constantly.
8. Remove soup from heat and serve with sour cream.