GF Sorrell “Green” Borsch

•             Chicken broth- 8 cups

•             Cooked chicken pieces

•             Potatoes - 2 units,

•             1 small onion,

•             half a carrot,

•             sorrel/spinach - 100 g

•             vegetable oil,

•             Boiled Eggs - 3 pcs chopped

•             sour cream

•             salt

•             freshly ground pepper

Preparation

Sorrel sort, wash, cut off the stems and coarsely chop.

Potatoes Wash, peel and cut into cubes.

Onion peel and finely chop.

Carrot Wash, peel and grate on the large grater.

Cooking

Bring broth to boil, put the potatoes in and cook for 15-20 minutes, until tender.

While the potatoes are cooking, heat the oil in a skillet, add the onion, a little salt and pepper and fry for about 3 minutes.

Add carrots and cook, stirring occasionally, until soft.

Add fried onions and carrots to broth, stir and cook for about 4-5 minutes.

Add the sorrel, stir the soup and cook for another 2 minutes.

Add chicken and stir.

Add chopped boiled eggs

Season to taste with salt and pepper, cover and leave for 10-15 minutes.

When serving, add the sour cream.