Homemade classic sorrel soup with egg
The classic sorrel soup contains the maximum amount of protein, which is simple and uncomplicated in its performance. Such a soup will come in handy after the cold weather, due to which our body manages to miss vitamins and fresh herbs.
Cooking time: 25 min.
Cooking time: 30-40 min.
Servings - 2-4.
Servings: 2
Ingredients
Broth 2 l. chicken
Chicken egg 2 pcs.
Sorrel 100 gr.
Potatoes 3 pcs.
Bulb onion 1 pc.
Carrots 1 pc.
Lemon 1 pc.
Bay leaf 2 pcs.
Parsley 30 gr.
Dill 30 gr.
Vegetable oil 70 ml.
Salt to taste
Sour cream to taste
55 minutes
Cooking steps:
It is important to take the time to prepare the sorrel. Initially, we wash the sorrel, remove the stems and coarsely chop the leaves. Then put the prepared leaves in the chicken broth and leave over medium heat until boiling. After 5-7 minutes, filter the broth with a sieve.
In parallel with this, grate the peeled carrots on a coarse grater, chop the onion into small cubes. We heat a frying pan with butter and send the vegetables to sauté until soft, stirring occasionally with a spatula.
Put the pure broth on the stove and bring to a boil. During this time, we cut the peeled potatoes and toss them into the broth along with vegetable frying and bay leaves. Cook for 15 minutes until the potatoes are fully cooked.
At this time, remove the chicken eggs from the shell and beat with a whisk until a homogeneous consistency is obtained.
We check the readiness of the potatoes and then squeeze the juice from one half of the lemon.
We begin to stir the soup with a whisk, gradually pouring in a thin stream of eggs. At this stage, add salt and pepper to the soup.
And at the very end, put the sorrel into an almost ready-made soup. Let it cook for five minutes and then leave to infuse and soak in the aromas. In the meantime, you can chop fresh herbs for serving.
