← Nouns Cooking · Soup Pot

Ingredients

• 400 g boneless chicken thighs or pork loin, cut into bite-sized pieces
• 2 l chicken stock or water
• 2 Bay leaves
• 500 g Potato, peeled and diced
• 2 tbsp Vegetable oil
• 1 Onion, finely chopped
• 1 Carrot, grated
• 250 g Fresh sorrel leaves, stalks removed, sliced into ribbons
• 4 Spring onion, sliced
• 3 tbsp Dill, chopped
• 4 Eggs, hard-boiled and chopped
• sour cream, to serve (optional)
• Salt
• Black pepper

Method

1. Put the chicken, stock and bay leaves in a large pot, bring to a boil and skim. Simmer for 15 min.
2. Add the potatoes and simmer for 12–15 min, until tender.
3. Meanwhile heat the oil in a frying pan over medium heat and cook the onion and carrot for 6–8 min, until soft and sweet. Stir them into the soup.
4. Check the chicken is cooked through (75°C/165°F). Add the sorrel and spring onions and simmer for 2–3 min only; the leaves will turn olive green and melt into the broth.
5. Stir in the dill and season with salt and pepper. Serve with chopped egg in each bowl and a big spoonful of sour cream.

Tips

• No sorrel? Use spinach with the juice of a lemon for a similar sour taste.
• Leave out the sour cream to keep it dairy-free. Check the stock is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

Natasha's Kitchen Great British Chefs