Sorrel Soup with Smoked Chicken

Sorrel Soup with Smoked Chicken

About sorrel, as a product that can be used in cooking, started talking in the 12th century in France. But on our expanses in the dishes it was added much later, a century ago. It will perfectly suit as a first course for a family dinner.


● Fresh sorrel — 200 grams or 0,44(lb),
● Smoked chicken breast — 350 grams or 0,77(lb),
● Garlic — 2 cloves,
● Onion — 150 grams or 0,33(lb),
● Carrots — 100 grams or 0,22(lb),
● Potatoes — 200 grams or 0,44(lb),
● Eggs — 2 pcs.,
● Water — 2 L or 4,16 cups,
● Vegetable oil — 2 tbsp.,
● Butter — 25 grams or 0,05(lb),
● Sour cream,
● Salt, pepper to taste.


1. Chop finely the onion, crush the garlic and fry in vegetable oil in a saucepan for 3 minutes over medium heat.
2. Dice the potatoes, add to the already stewed vegetables, stew 5 minutes.
3. Grate the carrots on a large grater, put in a saucepan for 5 minutes on low heat.
4. Chop diced chicken, add to vegetables, season with spices.
5. Stir, pour water, bring to a boil, cook over low heat for 10 minutes.
6. Slice sorrel, put in soup.
7. Beat eggs, pour a thin trickle into the soup, stirring constantly, turn off the heat.
8. Serve with sour cream.

Bon Appetit!!!

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