Sorrel soup with egg
Description
The recipe won't take much time. In spring or summer, when it's hot outside, you don't want to spend long hours at the stove preparing complex, multi-ingredient dishes. Make this simple and vitamin-rich soup for yourself and your family. During sorrel season, it would be a crime not to prepare such a delicious dish. Recipe: Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Boil the eggs in advance. Rinse and sort the sorrel, and peel the potatoes and onions.
- 2
Step 2
Bring the chicken broth to a boil. I had previously boiled the chicken, removed it, and strained the broth. Cut the potatoes into small pieces and add them to the boiling broth.
- 3
Step 3
Chop the onion and sauté in 1 tablespoon of sunflower oil until golden brown.
- 4
Step 4
Cut the sorrel into thin strips. As soon as the potatoes become soft, add the onion and sorrel. Add salt and a pinch of pepper. Simmer for a couple of minutes.
- 5
Step 5
Chop the eggs finely and add them to the soup. Cook for another 10 minutes so that all the ingredients blend their flavors and the soup becomes a unified whole.
- 6
Step 6
And add chopped sorrel and greens. Cook for 3 minutes after boiling, then remove from heat. Let the soup stand for about 10 minutes — and it's ready to serve for lunch.