Green borsch with chicken.

• half chicken

• 2 potatoes

• 1 carrot

• 1 onion

• 3 bundles of sorrel

• 2 eggs

• salt

• parsley root

• 1 teaspoon black pepper

• 2 tablespoons of sunflower oil

• 1 tablespoon butter

• 2.5 liters of water

• sour cream

• green onions and dill

1. Cut chicken into pieces, put in a pot of water, boil, add pepper and continue cooking on low heat until the chicken is ready - about 2.5 - 3 hours.

2. Cut the onions into cubes, chop the parsley root and carrots on a grater and fry them all together on a mixture of butter and sunflower oil. Add to the broth.

3. Peel potatoes, cut into small pieces and pour into a saucepan.

4. Fresh sorrel to sort, cut hard stems, carefully wash and finely chop.

5. When the potatoes are ready, add the sorrel and onion and cook for another 2 minutes and remove from heat.

6. Add finely chopped green onions and dill.

7. Well, of course, eating with sour cream is more delicious)


@cleverbot