Green Borscht

Ingredients for 1 servings:

• 250 g sorrel
• 2 potatoes, floury
• 3 potatoes, cut into small cubes
• 300 g chicken meat, cut into strips
• 1 garlic clove(s), finely chopped
• e.g. water or broth
• oil
• 200 g crème fraîche, or sour cream
• 1 onion(s), diced
• nutmeg
• 2 eggs, hard-boiled
• 1 bay leaf
• salt and pepper
• 2 liters of water or broth, hot, for pouring

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Sorrel soup with chicken and potatoes

Brown the meat and onions in a little oil, then add the garlic and sauté briefly. Add the potatoes and bay leaf, season with salt, and pour in the liquid so that everything is covered. Cook for about 10 minutes. Peel the floury potatoes, cook them in salted water, and drain. Mash them finely, adding a little of the liquid to the dish. Peel and chop the eggs. Remove the stalks from the sorrel. Finely chop the leaves. Add the sorrel, eggs, and potatoes to the chicken mixture, bring to a boil, and simmer briefly. Pour in the liquid, stir in the crème fraîche, and season with salt, pepper, and nutmeg. This recipe comes from my grandmother, who came from Russia, hence the name borscht, although I actually only heard that from her. She cooked it with beef, but I prefer it with chicken. The soup is served with fresh white bread.