The tasty, useful soup reminding summer. It is good hot and cold. The main ingredient of soup — a sorrel which brings a certain sourness in taste of a dish.
It is required to you
- - chicken — 0.8 kg;
- - potatoes — 4 pieces;
- - a celery tuber — 1 piece;
- - carrots — 1 piece;
- - rice — 0.5 glasses;
- - parsley — 1 bunch;
- - a sorrel — 1 big bunch;
- - green onions — a small bunch;
- - cream cheese — 100 g;
- - eggs — 3 pieces;
- - a lemon — 1 piece;
- - salt and pepper — to taste;
- - bay leaf — 2 pieces.
Instruction
1. Wash out chicken, divide into large pieces. In a pan put meat, fill in with water, bring to the boil. After boiling remove a skin from broth, lower heating of a pan with products, you cook until ready. Then take out chicken meat from broth.
2. Boil eggs in a hard-boiled separate pan. Wash a celery, carrots, potatoes. Clean a celery and prepare in the form of small cubes. Grate carrots. Cut the peeled potatoes on large cubes.
3. Wash out rice in several waters. Lower in a pan with broth, you cook 10 minutes. Then add potato cubes to rice. Having boiled products in common 5-7 minutes, put a celery in a pan. Parsley, a sorrel, onions, wash, small crumble. Lay out in a pan, prepare no more than 5 minutes.
4. Peel eggs, cut, lower in soup in the place with bay leaf. Salt and pepper soup on own taste.
5. Having switched off ready oxalic soup, fill with cream cheese, having divided it into small pieces. Wait for full fusion, mix. Cheese in soup doesn't kill taste of a sorrel, only favourably it shades.
6. Wash a lemon and cut thin segments, give together with soup. A celery not all to taste therefore it can be not applied. Use if desired two segments of garlic.