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.
