Ingredients

The following ingredients have 4 Servings
  • 1 lb chicken, (bone-in preferable)
  • 6 cups water
  • salt
  • 3 large eggs, (boiled & chopped)
  • 4 yellow potatoes, (peeled & cubed)
  • ⅓ cup parsley, (chopped)
  • ⅓ cup sorrel, (chopped)
  • ⅓ cup green onion, (chopped and separated, white from green)
  • 1 Tbsp olive oil

Instruction

  • Fill up a pot with 6 cups water. Add in chicken and 1 Tablespoon of salt. Boil for 30 minutes.
  • Strain chicken water into a bowl, then transfer the water back into the pot. (I don't use the chicken in the soup, but you can.)
  • Boil 3 large eggs for five minutes. Let them cool before peeling and chopping.
  • Add potatoes into the chicken water. Boil until soft.
  • In a skillet heat up 1 Tablespoon of olive oil then add the white part of the green onions. Sauté until just when it begins to color. (2 minutes)
  • Add parsley, dill, sorrel, eggs, and green onion to the soup pot.
  • Add in white sauteed onions.
  • Bring everything to a boil, then salt to taste.