Soup With Nettle, Sorrel And Egg - Recipe With Photo Step By Step

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

In the summer, we often cook light vegetable soups with all kinds of herbs. Sorrel and nettle soups are not the last. What if you combine these wonderful herbs in one soup? I assure you, the soup turns out to be very tasty and satisfying, because we will also add eggs.

Ingredients

Broth (water) - 2 l

Carrots - 1 pc.

Bulb onions - 1 pc.

Potatoes - 3-5 pcs.

Sorrel - 80 g

Nettle - 40 g

Chicken egg - 2 pcs.

Salt, pepper - to taste

• 92 kcal
• 40 minutes
• 40 minutes

Photo of the finished dish

Step by step recipe with photo

So, here are the foods we need to make a wonderful summer soup. If you have young potatoes, the cooking time will be reduced.

In summer soups, it is better to do without frying, so we cook the broth with finely chopped onions and carrots.

Peel the potatoes and cut into cubes.

We send the potatoes to the pan and cook until almost cooked, 12-15 minutes. In the meantime, rinse the sorrel, cut it across into thin ribbons.

Send sorrel to potatoes, boil for 2-3 minutes, salt to taste.

Wash the nettles, tear off the leaves and cut them.

Add nettles to the soup.

Beat 2 eggs with a fork.

Pour a thin stream into the almost finished soup.

Pouring in the eggs, quickly stir the soup so that the egg mixture is evenly brewed.

So our wonderful summer soup with nettle, sorrel and egg is ready. Call your family as soon as possible and enjoy the wonderful soup!

Delicate, aromatic and very tasty summer soup will surely please you and your family. Cook for health!

Important additions to the recipe

If you cook in broth, strain it, then the soup will turn out transparent and appetizing.

• Collect nettles for soup in clean places, away from roads. If the nettle is already tall, cut off only the top 10-15 cm, with delicate leaves.