Green borscht with a sorrel

Now the sorrel season, but I took canned. Because it was in the fridge.

A set of products that I have chosen.

I want to note that the sorrel is a gift from Aunt Nina, and the mushrooms are from Inga. For this special thanks to them.

Mushrooms pre-fill with boiling water and leave for 30 minutes.

Since I wash the dishes myself, I don’t want to use them a lot (while decomposing each product into a personal plate). I’ll start cooking right in the pot in which the soup will be cooked.

I fry the onion.

I add potatoes, chicken fillet, mushrooms.

I throw in a bouillon rectangle.

I cook for 20 minutes.

Add sorrel, cook for another 5 minutes.

Next, the thickening process, slowly pour the beaten eggs into the pan, stirring constantly.

Be sure to take a small saucepan so that the contents strive to splash out in every possible way.

Eat with sour cream and bread.

p.s. I ate this pot for 4 days.

Thanx for watching the post.

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