Ingredients:
1 chicken leg on bone
1 cup beans, presoaked overnight
4-5 potatoes, peeled and cubed
½ medium cabbage, shredded
2 onions, diced
2 carrots, peeled and grated
2 tablespoons tomato sauce
3 tablespoons sour cream
2 eggs, hard boiled
2 cups fresh chervil, shredded (spinach may be
substituted)
pinch of salt
pinch of pepper
pinch of dill
Directions:
First, boil the chicken leg in 8 cups of water. When
done, remove meat from water, pick meat off bones and remove bone. Add beans to
chicken stock and boil for 1 hour. Next, add potatoes and cabbage. Reduce to a
simmer. In a frying pan, fry onions and carrots in a little oil. Add tomato
sauce and sour cream. Simmer for 3-5 minutes. Add mixture to the soup pot.
Next, add the chervil. Finally, dice and add the hard boiled eggs. Continue
simmering 20-30 minutes. Serve hot and with a thick slice of brown bread an a
dollop of sour cream. Yields 6-8 servings.
Bon Appetit!
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