Sorrel soup with egg
Description
The recipe won't take much time. How to serve the egg in this soup? There are several options. I really like it when the egg is well-cooked, the white is firm, and the yolk remains slightly runny. You can achieve this by boiling the egg for 6 minutes. When serving, it's not necessary to place exactly half an egg into the soup. Some prefer sliced egg, which is also perfectly acceptable. I'd like to add that sour cream can be served on the side. Everyone can add it to their taste. Serve with herbs and sour cream.
Instructions
- 1
Step 1
To prepare soup with sorrel and egg, we will take potatoes. Peel them and cut into cubes.
- 2
Step 2
We will also peel the onion and cut it into cubes.
- 3
Step 3
Proceed similarly with the carrot. Chop the carrot in your usual way. In this case, you can either slice or grate it on a grater—there's no significant difference, it's up to personal preference.
- 4
Step 4
Sauté the onion in vegetable oil, then add the carrot later. Cook together until soft.
- 5
Step 5
Place the potatoes in a pot. Pour boiling water over them and cook until done. While everything is cooking and boiling, rinse the sorrel. Cut it into small strips.
- 6
Step 6
Add washed rice to the broth with boiling potatoes. I have a 2.8-liter pot. Three tablespoons of raw rice were enough for me. If you prefer a thicker soup, add more.
- 7
Step 7
When the potatoes and rice are almost cooked, add the sautéed carrots and onions. Simmer for 10 minutes. Now add the chopped sorrel. Season the soup with salt and pepper.
- 8
Step 8
Boil the eggs separately until hard. Portion the ready soup into bowls. Add half an egg to each serving and serve the soup.