Sorrel and Egg Soup
Description
The soup is simple and quick to prepare. You can make sorrel and egg soup using meat broth or water. In this recipe, I suggest using chicken broth, which I find perfectly justified. This soup cooks quickly and turns out light yet nourishing. With the addition of sorrel, the dish acquires a unique flavor and aroma, leaving a pleasant tangy aftertaste. This soup is usually prepared in spring or early summer using fresh greens, but you can also use frozen sorrel.
Instructions
- 1
Step 1
Prepare all the ingredients from the list. I already have ready chicken broth cooked on chicken breast, but you can use any chicken parts. Wash and dry the sorrel.
- 2
Step 2
Pour the broth into a saucepan and bring to a boil.
- 3
Step 3
Cut the potatoes into cubes.
- 4
Step 4
As soon as the broth comes to a boil, add the potatoes and cook for 15 minutes after it boils again.
- 5
Step 5
While our potatoes are boiling, let's start frying. Grate the carrots on a grater and finely chop the onions. Place the vegetables on a heated frying pan with oil.
- 6
Step 6
Cook for about 5 minutes, stirring occasionally.
- 7
Step 7
When the potatoes are ready, add the sauté. Adjust for salt and cook for 2-3 minutes.
- 8
Step 8
Meanwhile, stack the sorrel and chop it with a knife.
- 9
Step 9
Beat the eggs with a fork.
- 10
Step 10
Pour the beaten eggs into the soup in a thin stream, constantly stirring.
- 11
Step 11
Then add the sorrel.
- 12
Step 12
Stir and remove the pot from the heat. Cover with a lid and let it steep for 10 minutes.
- 13
Step 13
The soup with sorrel and egg is ready.
- 14
Step 14
Can be served with sour cream and fresh herbs.