Sorrel Soup with Mushrooms and Boiled Eggs

Sorrel and champignon soup is cooked in chicken broth. This aromatic, vitamin-rich and quite satisfying soup features an interesting combination of mushrooms, boiled eggs, sorrel and vegetables. Indeed, it turns out very tasty!

Ingredients

• Chicken (any part) – 300 g
• Champignons – 250 g
• Sorrel – 100 g
• Potatoes – 350 g
• Carrots – 1 pc. (120 g)
• Bulb onions – 1 pc. (80 g)
• Eggs – 3 pcs.
• Vegetable oil – 30 ml
• Tomato paste – 30 g
• Salt to taste
• Ground black pepper – to taste
• Fresh parsley – 15 g
• Bay leaf – 2 pcs.
• Water – 1.5 l

Directions

1. Essential products. Any chicken portion can be used to make chicken stock. I used boneless chicken breast. Fill the chicken in a saucepan with water and bring to a boil. As soon as the water starts to boil, remove the foam and add the bay leaf. Boil the broth under a lid over low heat for 40-60 minutes. Since I was using homemade chicken, which has a tighter meat, I cooked the broth for 1.5 hours. Remove the chicken from the broth (the meat, separated from the bones, can be used for other dishes, or, if desired, can be added to each portion of the soup when serving). Strain the broth.

   

2. Boil the eggs for 10 minutes after boiling, hard-boiled, then cool them in cold water. Peel the onions and carrots. Cut the onion into cubes, rub the carrots on a coarse grater. Cut the mushrooms into small pieces.
3. Heat the vegetable oil in a frying pan and fry the onions and carrots for about 5 minutes, until soft and light golden brown. Add mushrooms to the pan to the onions and carrots. Fry for another 7-10 minutes, until browning and reducing the size of the mushrooms. Peel the potatoes and cut into medium slices. Put the potatoes in a saucepan with boiling broth. Along with the potatoes, lay out the fried vegetables with mushrooms and salt to taste. Cook the soup for 15-20 minutes, until the potatoes are fully cooked. Then add the tomato paste and cook the soup for another 2 minutes. Peel and dice the cooled eggs. Cut the sorrel into strips. Add sorrel to the soup. Add eggs and black pepper together with sorrel.

   

4. Bring the soup to a boil and remove from heat. Let the soup sit under the lid for about 15 minutes. Chop the parsley. Pour the soup with sorrel, mushrooms and boiled eggs into plates, sprinkle with chopped parsley on top and serve.

Enjoy your meal!