Green Sorrel Borscht

Method

1. 01

   Step 1: Make the broth

   Cover the chicken with the cold water, bring to a boil and skim off the foam. Add the bay leaf and 1 tsp salt and simmer gently for 40 minutes, until the meat starts to come away from the bone.

2. 02

   Step 2: Boil the eggs

   Meanwhile, hard-boil the eggs for 10 minutes, then cool them in cold water and peel.

3. 03

   Step 3: Shred the chicken

   Lift out the chicken, remove the skin, pull the meat off the bones and shred it. Discard the bay leaf.

4. 04

   Step 4: Add potatoes and vegetables

   Add the diced potatoes to the broth and cook for 10 minutes. Meanwhile, fry the finely chopped onion and blitzed or grated carrot in the oil for 7–8 minutes until soft, then add to the pot with the chicken. Cook 5 minutes more, until the potatoes are tender.

5. 05

   Step 5: Add the sorrel

   Pick over the sorrel, cut off tough stems, rinse and slice into ribbons. Stir into the soup and cook for 2–3 minutes — the leaves will turn olive green, which is exactly what should happen.

6. 06

   Step 6: Finish with herbs

   Turn off the heat, add the finely chopped spring onions and dill and season with salt and pepper. Cover and let it stand for 10 minutes.

7. 07

   Step 7: Serve with egg

   Ladle into bowls and top each with half an egg (or a chopped egg) and a spoonful of sour cream.