Hello my dear freshness lovers! The first half of June is the beginning of young vegetables and juicy greens. How not to take advantage of the gifts of nature in such a situation! And the first thing that comes to mind is sorrel and chicken soup. This is a hearty, tasty and healthy first course. It prepares quickly, and most importantly - all the ingredients are fresh from the garden with the maximum useful vitamins in its composition.

For those who have not yet cooked first courses with sorrel, fearing its acidity and taste, I will tell you in detail how to cook this one. There are a lot of options for its preparation: cold, hot, with spinach or beets. But I will focus on the traditional green sorrel soup with egg.

Fresh sorrel soup with chicken broth

For him we need:

• Chicken legs - 2 pcs.
• Potatoes - 4-5 pcs.
• Large carrots - 1 pc.
• Large onion - 1 pc.
• Egg - 3-4 pcs.
• Sorrel - 2 large bunches.
• Greens - 1 bunch (dill + parsley)
• Young garlic - 1 small head
• Peppercorns - 3-4 pcs.
• Bay leaf - 2 pcs.
• Salt to taste

How to cook

First you need to make a base - chicken broth and boil the eggs in advance. For such a summer first course, I suggest exactly chicken broth, as it will be the easiest, but at the same time it will give the soup some nutritional value. And the chicken broth will turn out to be the most transparent and will harmonize beautifully with the herbs.

The number of eggs can be any. generally cooks from 1 piece, thoroughly whipping it in a mug, and then pouring it into a hot broth to make a kind of thin cobweb. I just love cubed eggs in green sorrel soup, and for me in this case, these two words (sorrel and egg) are synonymous.

So that our broth turns out to be clean and transparent, do not forget to remove all the foam that rises during the boiling process. The more carefully you remove it, the better the fat will be.

When all the foam has been removed, it's time to season the water with salt and spices for a delicious and aromatic broth. Put the salt in 1.5 tsp. This is enough for meat, and the soup itself will be further adjusted to taste.

You can add onions and carrots to bay leaves, pepper and garlic. In general, prepare the broth to your liking. You can even boil the legs in plain salted water. But so that your sorrel soup all appreciated, do not skimp on spices.

Cutting vegetables and eggs

While the poultry is boiling, it's time to prepare the vegetables. All of them should be cleaned, rinsed in water and cut into pieces. My cutting option is as follows: onions - in small cubes, potatoes - in medium cubes, carrots - in thin strips.

Prepare frying from carrots and onions. In a frying pan in sunflower oil (1 tablespoon), initially fry the onion until transparent. Then pour in more oil (2 tablespoons) and pour out the carrots. Saute the vegetables until the carrots are soft.

Allow boiled hard-boiled eggs to cool, then peel them. Cut them into small squares. You can use an egg cutter or use a knife.

Rinse large bundles of sorrel thoroughly and dry from water. Cut off long and tough stems. Cut the leaves to any width. But it's better not to make big "rags".

Finely chop a bunch of dill and parsley. The photo clearly shows the ratio of sorrel to the rest of the greenery. Of course, the amount of dill and parsley can be increased, but do not forget - sorrel is still a priority.

Laying vegetables in chicken broth

When the chicken is completely cooked, remove unnecessary spices from the broth and start laying vegetables. Further, it will not be difficult to cook the dish, since all the ingredients are almost ready, and the greens are cooked quickly. Potatoes are the first to go into the broth. Let it boil and boil for no more than 2-3 minutes.

Then pour in the carrot and onion frying.

When it boils, add the chopped eggs.

Let the broth simmer over low heat and add all the sorrel. It immediately crumples and loses its bright green color.

Sorrel soup warms and refreshes at the same time thanks to its pleasant, tonic acidity. The first dish with the addition of sorrel leaves turns out to be tasty and rich both in the case of hearty meat, and with a lighter chicken broth, or even in a lean version.

Today we will give preference to poultry and hasten to try this wonderful recipe before the summer is over and with it the season of fresh, juicy sorrel. The set of spices and the proportions of products can be safely adjusted, but still do not forget that the soup is exactly sorrel, so there should be a lot of the main component!

Ingredients:

• sorrel - 150 g;
• chicken (wings, legs, etc.) - 300 g;
• potatoes - 2-3 pcs.;
• onion - 1 pc.;
• carrots - ½ pcs.;
• butter - 1 tbsp. spoon;
• salt, pepper - to taste;
• eggs (for serving soup) - 3-4 pcs.

Sorrel soup recipe with chicken with photo

1. You can cook sorrel soup with chicken wings, chicken legs, diet breast, or a ready-made soup set (in our example, wings are used). Put the washed chicken in a saucepan, pour in 2 liters of water, bring to a boil. Wanting to reduce the calorie content of the soup, drain the first broth. Re-fill the bird with water, boil. Load the whole peeled onion into the bubbling liquid, keep the broth for 25-30 minutes over moderate heat.
   
2. At the same time, cutting off the peel layer, cut the sweet carrots into small pieces.
   
3. Peel potato tubers, cut into cubes.
   
4. We wash a large bunch of sorrel, getting rid of soil and wilted leaves. Shaking off the water drops, cut the leaves into thin strips.
   
5. From the broth with ready-made chicken, we catch the onion, which has already fulfilled its function. Dip the potatoes into the pot.
   
6. Next, add the sliced ​​carrots. Bring the broth to a boil, let the vegetables simmer for about 15 minutes (until softened).
   
7. When the potatoes and carrots are ready, add the main component to the soup - juicy sorrel. After the next boil, keep the broth on low heat for about 5 minutes, saturating the broth with a characteristic sourness. Do not forget to salt / pepper the almost finished first course.
   
8. To enhance the aroma and soften the taste, load the butter into a saucepan. As soon as it melts, turn off the fire.
   
9. Serve a rich sorrel soup with chicken, topped with pieces of boiled egg and, if desired, season with low-fat sour cream.
   

Bon Appetit!

I really liked the biscuit that I got as a result of these experiments, I wrote why. And also making such a biscuit is a great way to dispose of the heavy cream remaining after any manipulations. Well, you know, when I bought a pack of cream, not all of it was needed according to the recipe, and the shelf life of an open package is short, what to do with the rest? Or, as sometimes happens, the cream didn't whip for some reason. Well, such a nuisance happens. It's a pity to throw it away. And don't! Make a biscuit and freeze it if you don't need it right now. Then it will definitely come in handy. And the remnants of a biscuit, if any, can always be attached as a decor, but more on that a little later)

By the way, since I had to by the way, I will say: you can also cook ganache with such cream and freeze it. And you can make caramel, I did not freeze it, but it’s just kept in the refrigerator for a long time.

From this amount of products, a biscuit with a diameter of 16 cm and a height of 3.5-4 cm is obtained. You can cut it into three thin cakes.

Let's get started!

Add 100 g of icing sugar. Yes, it is better to powder, but if it is not there, you can take sugar. By the way, if you have an electric coffee grinder, you can grind sugar in it.

Beat everything very well together with a mixer at high speed.

It takes a long time to beat, but it depends on the amount of food and the power of your mixer. I have a manual, not very powerful, 450 W, and I beat continuously for at least 10 minutes. The quality of your biscuit will depend on how well and thoroughly you beat the egg-sugar mixture.

The mass should become white, creamy-airy, and the strip left on it with a knife or spoon tightens very, very slowly.

Pour in 100 g of cream at least 33%. Stir lightly with a silicone spatula.

Sift 100 g of flour and 1.5 tsp into a separate container. matcha tea. Add a pinch of salt.

Mix well with a whisk.

Add to the egg-creamy mass.

Gently, using folding movements, mix with a silicone spatula. We try to do it quickly, but carefully to keep the dough airy.

Here's what we got.

Please note: I am not putting baking powder in here. If the eggs are beaten well and we mixed the dough correctly, the biscuit without any baking powder will turn out to be quite airy and porous.

Pour our dough into the prepared mold.

I always bake in rings without a bottom, in which the biscuits turn out smoother, more magnificent, higher. I just put the ring on a flat surface lined with baking paper or silicone mat and pour the dough.

We put the form in an oven preheated to 170 degrees. I always bake at a medium level, no convection. Be sure to put a container of water down, because otherwise the bottom will burn, but this is a feature of my oven, be guided by yours.

We bake for about half an hour, until light ruddy and dry torch.

It is very simple and delicious recipe making a beautiful cake in a frying pan. If desired, this cake can be made chocolate by replacing Japanese tea with cocoa powder. Bon Appetit!

Required Ingredients for pancakes:

• Flour - 240 grams
• Milk - 650 ml.
• Sugar - 90 grams
• Butter - 50 grams
• Eggs - 4 pcs.
• Japanese tea Matcha - 10 grams

Pancake cake cream:

• Cream 35% - 600 ml.
• Sugar - 100 grams
• Vanilla - 4 grams

Preparation:

1. First, sift the flour, send Matcha tea and sugar here to the flour. In a bowl, we have collected all the dry ingredients, they must be mixed well.

2. Next, drive all the eggs into a bowl, mix and gradually pour in milk in portions, knead the pancake dough. It is more convenient to knead the dough, if you first connected all the dry incidents, and then added liquid ones there, then you will break all the lumps when kneading.

3. The dough turns out to be of a beautiful pistachio color, it turns out to be quite liquid in consistency - as a result, we get pancake crepes. Melt the butter in the microwave and pour it into the dough in a trickle. Pour the dough through a sieve so that there are no lumps. Cover the dough with cling film and leave it for half an hour.

4. Put the pan on medium heat, coat with vegetable oil, during this time the dough thickens a little, now we bake our pancakes. They turn out to be very thin and beautiful, soon we have a diameter of 28 cm.As a result, we get 15 pancakes.

5. Leave the pancakes until they cool completely and while we prepare the cream: send the chilled cream into a bowl, add vanilla and sugar. We begin to beat until soft peaks, cover the finished cream with cling film and send it to the refrigerator.

6. To make the cakes for our cake the same size and look beautiful on the plate, we suggest cutting the pancakes using an ordinary round plate with a smaller diameter than the pancakes, then the edges of our cake will be smooth and beautiful.

7. We collect our pancake cake: put the first pancake on a plate or board, if you collect the cake on the board, put baking paper under the pancake to make it easier to transfer to a serving plate.

8. Put the butter cream on the first pancake, put the pancake on top and again the cream. Thus, we coat all the pancakes with cream, lay them out evenly, the top pancake can not be coated with cream.

9. A little trick the last pancake needs to be pressed with a plate on top, so we will align our cake. We cover the cake and send it to the refrigerator for 2-4 hours. Then we take out the pancake cake and decorate it with Matcha tea on top, which we sift through a sieve.

Be sure to visit our site "All For Women", because all the most delicious is yet to come. Bon Appetit.

The video belongs to the channel "LudaEasyCook Positive Kitchen"