Sorrel and nettle soup

690

Kitchen Russian

Calorie content 85.5 kcal

Portions 8 port.

Cooking time 90 minutes

Proteins * 5.9 gr.

Fats * 4.9 gr.

Carbohydrates* 6.2 gr.

Content

Sorrel soup is quite popular and common. I heard that nettle can also be eaten, but somehow I did not dare to use it in cooking. But once I tried a dish with her and could not even recognize it. Now I cook sorrel soup only in combination with young nettle.

Ingredients

Cooking process

Prepare the required ingredients.

Collect young shoots of nettles in the forest or garden, protecting your hands with gloves. Then wash it and dry it.

Rinse and dry young sorrel as well.

Prepare chicken meat. For a rich broth, use chicken thighs. For the most dietary option, use chicken breast.

Separate the chicken breast from the skin and bones. Wash thoroughly under running water and then pat dry with paper towels. Cut into medium sized pieces.

Put the chicken meat in a saucepan, cover with cold water, bring to a boil, reduce heat, periodically skim the resulting foam.

Add bay leaf, black peppercorns, peeled onions to the broth so that the broth acquires a pleasant golden color. Cover and cook for about 30 minutes.

Peel the second onion and cut into thin half rings. Wash the carrots thoroughly and peel them with a vegetable peeler. Then grate the peeled carrots on a coarse grater or cut into thin strips.