Sorrel Soup In A Slow Cooker - A Recipe With A Photo Step By Step

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

Sorrel soup cooked in a slow cooker is a very tasty and healthy first course, which is prepared during the sorrel harvest season.

Ingredients

Sorrel - 1 bunch (15 g)

Spinach - 1 bunch (15 g)

Boiled chicken egg - 2 pcs.

Potatoes - 4-5 pcs.

Carrots - 1 pc.

Green onions - 1 bunch (20 g)

Vegetable oil - 20 ml

Sugar - 1 tsp

Salt to taste

Hot water - 1.5 l

Bay leaf - 1-2 pcs.

• 35 kcal
• 30 min.
• 5 minutes.
• 35 minutes

Photo of the finished dish

Step by step recipe with photo

Sorrel soup in a slow cooker turns out to be very tasty and satisfying even without adding cereals or pasta. It is eaten with pleasure not only by adults, but also by children - they like the combination of the taste of sorrel and boiled eggs in the dish.

If you decide to create a soup in the spring season, then add to it early potatoes, which ripen with herbs: sorrel, spinach, etc. Replace onions with green or leeks. By the way, if chicken eggs come from poultry, then your first dish will become even more colorful and attractive due to the bright yolk. I advise you to soak both potatoes and herbs in salted water for 30 minutes in separate containers to minimize the content of nitrates in them.

So, prepare the required foods and start cooking! Boil chicken eggs in advance and cool them in water.

Peel the carrots, rinse in water and grate on a coarse or fine grater. Activate the "Fry" mode on the multicooker display for 5 minutes. Pour vegetable oil into the multicooker bowl and place the carrots. Fry for the indicated time.

While the chopped carrot mass is roasting, peel the young potatoes and rinse in water. Cut into medium cubes and add to the bowl.

Pour in hot water, add 1 bay leaf and activate the "Soup" or "Cooking" mode on the equipment display for 25 minutes - this time will be enough if you pour hot water. If cold, then indicate the time - 40 minutes, so that the technique has time to warm up the liquid in the bowl!

When 10 minutes remain on the scoreboard, rinse thoroughly each leaf of sorrel and spinach greens, cut off the stems and cut the greens into ribbons.

Add to boiling broth.

Do the same with green onions. Optionally, you can add dill, parsley.

5 minutes before the end of cooking, add granulated sugar - it is required, as it levels the sour sorrel taste. Add salt to taste. You can add vegetable seasonings.

Peel chicken eggs by rinsing in water. Cut into large cubes.

Pour the cooked soup into deep bowls.

Put the egg slices there and serve the sorrel soup cooked in a slow cooker along with the bread, you can add it with sour cream or mayonnaise.

Enjoy it!