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Borscht with sorrel and egg
The national dish of Slavic cuisine is, of course, borscht. This dish is cooked all over the world and is often associated with either Russia or Eastern European countries. This borscht recipe is quite unusual and original. To prepare it, you will need a classic set of vegetables, as well as chicken breast for a rich broth! Borscht with sorrel and egg will be a great variety for your dinner table.
How to cook Borscht with sorrel and egg
Step 1
Cut the potatoes into medium-sized cubes. Grate the carrots and chop the onions.
Step 2
Cut the leek into rings. Chop the garlic and sorrel.
Step 3
Cut the chicken breast into medium sized pieces.
Step 4
Take a saucepan, pour water into it, put in the chopped chicken breast and boil with bay leaf.
Step 5
Take a frying pan and grease it with vegetable oil. Put carrots, onions, garlic and leeks to fry.
Step 6
After 20 minutes of boiling water, add chopped potatoes to the breast fillet. Add finely chopped sorrel to the pan.
Step 7
Add the fried carrots and onions to the pan. Mix all the ingredients and cook for another 10-15 minutes.
Step 8
Cut the boiled chicken egg into medium-sized pieces. Add the chopped chicken egg to the pan. Add salt and ground black pepper to taste.
Borscht with sorrel and egg - FAQ About Ingredients, Baking Time and Storage
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