
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.