Ingredients

• Chicken thighs, bone-in 500 g
• Water 1.6 l
• Potatoes, peeled and diced 3 medium (450 g)
• Onion, finely chopped 1 medium (120 g)
• Carrot, grated 1 medium (100 g)
• Sunflower oil 2 tbsp
• Sorrel, stems removed, chopped 250 g
• Eggs, hard-boiled, chopped 3 large (150 g)
• Green onions, chopped 40 g
• Dill, chopped 20 g
• Bay leaves and black peppercorns 2 leaves, 5 peppercorns
• Salt to taste
• Sour cream, to serve 150 g

Instructions

1. 1

   Put the chicken thighs in a pot with 1.6 l cold water, bring to a boil, skim off the foam and simmer covered for 30 minutes with the bay leaves and peppercorns.

2. 2

   Lift out the chicken, take the meat off the bones, cut it into pieces and return it to the pot; discard the bones and bay leaves.

3. 3

   Add the potatoes to the broth and simmer for 10 minutes.

4. 4

   Meanwhile fry the onion and carrot in the sunflower oil over medium heat for 6-7 minutes until soft, then add them to the pot.

5. 5

   When the potatoes are tender, add the sorrel, season with salt and simmer for 3-4 minutes, until the sorrel turns olive green.

6. 6

   Stir in the green onions and dill, take the pot off the heat and let it stand covered for 10 minutes.

7. 7

   Serve hot with chopped egg and a spoonful of sour cream in each bowl.