Sorrel Soup with Pearl Barley and Chicken

My least favourite soup as a child has become one of my favourites as I've grown up.
Number of servings:

ingredients

Konservēta kukurūza Bonduelle 670g/570g

1 litri Ūdens

3 Vārītas olas

400 grams Skābenes (man bija svaigas), vai konservētas ( 530ml)

50 grams Grūbas (protams, var likt arī vairāk)

225 grams Kūpināta vistas gaļa (labāk, protams, krūtiņa)

60 grams Sīpols

12 grams Ķiploks

5 grams Eļļa

Sāls, smaržīgie pipari, lauru lapas

preperation

  1. I usually soak the pearl barley overnight to reduce the cooking time.

  2. Boil the eggs.

  3. Place the pearl barley in a pot with water and bring to the boil, cooking until almost tender.

  4. Meanwhile, finely cut the chicken breast and sorrel.

  5. Add salt, spices, and cut chicken breast to the pearl barley.

  6. Chop the onion and garlic, and fry them in 5 g of oil.

  7. Add the fried onions and sorrel to the pot.

  8. Cook until done (about 20 minutes).

  9. Add the grated eggs.

  10. Cover with a lid and leave to ‘mature’.

Nutritional value

Finished product weight - 2417g.

Number of servings - 3.0

1 A serving contains:

Kilocalories (Kcal) 347.0
% of 1 day needed*
Carbohydrates (OH) 20.9g. 7%
Proteins (OB) 19.8g. 40%
Fat (T) 20.0g. 31%
* % of 1 day's requirement. Kcal and nutritional value calculations are based on a 2000 calorie diet. The amount of Kcal, T, OH and OB you need may be higher or lower depending on your needs.
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