Delicious green sorrel soup
Description
Perfect for lunch. I'll tell you, serve with herbs and sour cream.
Instructions
- 1
Step 1
1. Peel and wash the potatoes, cut into pieces, and in the meantime heat up the broth. As soon as it boils, skim off the foam and add the potatoes.
- 2
Step 2
2. Now boil one egg and cool it. Wash and finely chop the carrot and onion, sauté them in vegetable oil until golden brown, then add to the broth when the potatoes are almost ready.
- 3
Step 3
3. Wash the sorrel and parsley, shake off excess water, and finely chop. Add to the borscht after sautéing, and add spices.
- 4
Step 4
4. Beat the remaining eggs well until the mixture becomes homogeneous and slightly increases in volume. Pour the eggs into the boiling borscht in a thin stream and turn off the heat.
- 5
Step 5
5. That's it! The eggs will coagulate in this state and turn into beautiful "webs." Garnish with the remaining boiled egg and serve the borscht!