Sorrel Soup With Egg - A Classic Recipe With A Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Classic sorrel soup with egg. We use raw chicken eggs, potatoes and roasted carrots and onions in the soup. This soup is usually prepared in the spring or early summer from fresh seasonal herbs, but frozen sorrel can also be used.

Sorrel soup with eggs is a traditional Russian dish that is usually prepared in the summer, when sorrel appears on the market or in the garden. You can also make a frozen sorrel soup. By itself, this dish is very easy to prepare, versatile and low-calorie, can be served hot or cold.

Cooking the classic sorrel soup with egg will not take you more than half an hour, and the benefits and refreshing taste will energize you for the whole day. So let's get started.

Ingredients

Sorrel - 300 g

Potatoes - 3 pcs.

Carrots - 1 pc.

Bulb onions - 1 pc.

Chicken eggs - 5 pcs.

Vegetable oil - 2 tbsp.

Black allspice peas - to taste

Salt - 2 tsp

• 41 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Step by step recipe with photo

Peel the potatoes and cut into small cubes.

Put potatoes in a saucepan, pour over 2 liters of water and put on fire. At the time of boiling, remove the formed foam.

While our potatoes are boiling, let's get down to frying. Grate the carrots and finely chop the onion.

Pour 2 tablespoons of vegetable oil into a frying pan and lightly fry the vegetables, stirring for about 5 minutes.

About 5-7 minutes after boiling water in a pot with potatoes, add our roast to it, also add peppercorns. Reduce heat and simmer for 10 minutes.

In the meantime, you must free the sorrel leaves from the stems and chop them at random.

Break 5 eggs into a bowl and lightly shake them with a whisk or fork. It is worth noting here that there are two ways to make sorrel soup: with hard boiled eggs and with finely chopped eggs. I chose the raw egg preparation as I like it better.

Add sorrel to a saucepan, mix gently and cook for 3-4 minutes.

Then, while continuing to stir the soup, pour the beaten eggs into it in a thin stream and season with salt to taste. Hold the soup for just a couple of minutes on the fire and that's it, our sorrel soup is ready.

Pour the classic sorrel soup with eggs into plates and serve hot or cold, or with sour cream.

Enjoy your meal!

I recommend trying other recipes for sorrel soup:

Green sorrel cabbage soup with egg

• Sorrel soup with meatballs
• Sorrel soup with chicken broth
• Sorrel soup with stew
• Sorrel soup with nettles
• Lean sorrel soup