Classic Shange Soup
The classic prescription of the oxal soup is with an egg, but the liquid base is water or broth - to choose the hostess. We will prepare on chicken broth, with a minimum set of vegetables: potatoes, as well as onions and carrots for roasted. How much to take sorrel for soup? It will take one large beam (weighing 200 grams) so that the taste turns out to be saturated, moderately sour. From greenery you can also add green onions and nettle.
As for the eggs, they are introduced into the soup at the final stage, they need to break the fork and pour at the very end so that they "smashed" and thickened the broth. If you do not like this option of preparation, then serve soup soup with boiled egg - you can cook craft, clean and decompose on plates before feeding or finely crumble a cube.
Total cooking time: 40 minutes
Cooking time: 25 minutes
Output: 4 servings
Ingredients
- chicken fillet - 400 g
- potatoes - 1-2 pcs.
- onions - 1 pc.
- carrot - 1 pc. small
- vegetable oil - 2-3 tbsp. l.
- sorrel - 1 beam (200 g)
- green Bow - 4-5 Feather
- chicken eggs - 2 pcs.
- water - 1.8-2 liters
- salt and pepper - to taste
- sour cream - 1 tbsp. l. For a portion
Cooking
First you need to cook broth. Of course, you can prepare oxal soup on the water, but on the broth will still get tastier. I prefer to use a chicken - any part of the bird is suitable, the best chicken fillet, on it the soup will be easy and low-fat. I pour meat with cold water (a saucepan of 2 liters volume), bring to a boil and salt to taste. From time to time I remove from the surface of the foam. Boiled fillet cut into small portion pieces and return back to the broth. You do not need to digest it, so that it does not work hard and dry, enough 10 minutes from the moment of boiling water in a saucepan, because it is still negotiated with vegetables.
Clean the potatoes and cut medium pieces. We ship into the saucepan and continue to cook another 10-15 minutes.
In parallel, we prepare vegetable roasted. Purified onions Cut in a small cube, grinding carrots on a grater. Heat a little vegetable oil in a pan and fry vegetables to a rush, stirring. We lay roasted in soup.
Soul is rinsed and cut into small segments (only leaves, without stuffs). Green onions finely chopped with a knife. If you add nettle, then it must be prepared boiling water for 1-2 minutes, and then cut into the same way as other greens, that is, finely.
Checking potatoes for readiness. If he is already soft, then we send sliced \u200b\u200bgreens in the soup. Wegan up not more than a minute. Chicken eggs chicken in a bowl.
The resulting mixture is poured into the soup, it is continuously stirring - a funnel is formed, due to which the eggs will turn into long threads. Let me boil and immediately (!) We remove from the stove.
Let sorrel soup be enjoyed under the lid of 10 minutes so that the greens are finally evaporated. We are fed hot, in each bowl, be sure to put the sour cream - 1-2 spoons. You can add another portion of greenery.