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You will need

• - chicken - 0,8 kg;
• - potatoes - 4 pieces;
• - Celery celery - 1 pc .;
• - Carrots - 1 piece;
• - rice - 0.5 cup;
• - parsley - 1 bunch;
• - sorrel - 1 large bunch;
• - onion green - a small bunch;
• - cream cheese - 100 g;
• - eggs - 3 pieces;
• - a lemon - 1 piece;
• - salt and pepper - to taste;
• - bay leaf - 2 pcs.

Instructions

1

Rinse chicken, divide into large pieces. In a saucepan, add the meat, pour water, bring to a boil. After boiling, remove the foam from the broth, lower the heating of the pan with the products, cook until ready. Then take the chicken out of the broth.

2

Eggs of chicken boil in a separate panhard-boiled. Wash celery, carrots, potatoes. Celery peel and prepare in the form of small cubes. Carrots grate on a large grater. Peeled potatoes cut into large cubes.

3

Rinse rice in several waters. Dip into a saucepan with broth, cook for 10 minutes. Then add potato cubes to the rice. Boil the food together for 5-7 minutes, put in a celery pan. Parsley, sorrel, onions, wash, finely crumble. Put into a saucepan, cook for no more than 5 minutes.

4

Clear eggs, cut, dip into soup in a place with a laurel leaf. Salt and pepper the soup to your own taste.

5

Turn off the prepared oxalic soup, fillcream cheese, dividing it into small pieces. Wait until the melting is complete, stir. Cheese in the soup does not interrupt the taste of sorrel, it only shades it favorably.

6

Lemon wash and cut into thin slices, served with soup. Celery is not for everyone, so you can not use it. Use if desired two cloves of garlic.