Green Shchi with Sorrel and Egg

Name: Green Shchi with Sorrel and Egg
Total time: 1 h
Yield: 4
Ingredients: Sorrel — 1 пучок; carrots — 1 шт; chicken — 400 г; dill — несколько веточек; eggs — 3 шт; onion — 1 шт; potatoes — 3 шт; salt — 1 ч. л.; sunflower oil — 1 ст. л.; water — 2 л

Russian cuisine

Editorial 1 h 4 servings

Master 45 kcal/100 g updated November 13

A light summer shchi on chicken broth with the tang of fresh sorrel. The egg and herbs make the soup hearty and aromatic.

Method

Cover the chicken with cold water, add salt, bring to a boil and cook for 35–40 minutes, skimming the foam. Separately, hard-boil the eggs for about 10 minutes, cool and chop finely.
Remove the chicken from the broth, separate the meat from the bones and cut it into pieces. Cube the potatoes and add them to the boiling broth for 12–15 minutes.
Finely chop the onion and grate the carrot on a coarse grater. Fry them in sunflower oil over medium heat for 5 minutes until soft.
Sort the sorrel, trim off the thick stems and coarsely chop the leaves.
When the potatoes are soft, add the fried vegetables, the meat and the sorrel to the pot. Cook for 3–4 minutes, until the sorrel changes color.
Add the eggs and chopped dill, and add more salt if needed. Remove from the heat and let it steep under the lid for 10 minutes.