You will need
    • watercress (1 bunch);
    • Chicken breast fillet (2 PCs.);
    • potatoes (4 pieces);
    • eggs (4 PCs.);
    • greens;
    • Bay leaf (2 PCs.);
    • salt;
    • black pepper chicken (4 PCs.);
    • sour cream.
Chicken fillet wash and cut into strips. Dip it in a saucepan, cover with cold water and put on fire. When the water boils, then reduce the power of fire, remove formed on the surface of the foam.
Peel the potatoes, wash and cut it into small cubes. Put in a saucepan. Simmer for twenty minutes.
Add peas pepper.
Wash the sorrel leaves, dry and cut into thin strips.
Put to boil two eggs. After they are cooked,fill them with cold water. Then peel and finely chop. Put in a saucepan.
Take greens, wash thoroughly and Pat dry it. Then finely chop.
Clean the onions, rinse under cold water and finely chop. Put in a saucepan.
When the potato is almost ready, add in boiling water chopped sorrel. Season with salt and pepper. Simmer about ten minutes.
Meanwhile, whisk the remaining 2 eggs and add to them a hundred and fifty grams of sour cream and carefully pour, while stirring, the oxalic Cup of hot broth.
Then, repeat the procedure – pour in another Cup of broth. Should get a homogeneous mixture, which very carefully, thin stream, put it into the pot with the sorrel, without ceasing to stir.
Then add two tablespoons of lemon juice and turn off the stove. The table can be served as chilled, and hot, sprinkled with chopped greens.