Vegetarian Sorrel Soup with Egg and Rice

Easy, not expensive, and very tasty. Hastily. Meatless sorrel soup with egg and rice is very healthy and bright. Sorrel adds a slight sourness, and potatoes and rice give a feeling of fullness. You can prepare the soup using broth or water.
cook time: 30 min
Ruby Colston
Vegetarian Sorrel Soup with Egg and Rice

Nutrition Facts (per serving)

76
Calories
4g
Fat
7g
Carbs
2g
Protein

Ingredients (5 portions)

Basic:

Onion (medium size) 0.5 pc
Salt to taste
Bouillon (or water) 900 ml
Rice 2 tbsp
Eggs 1 pc
Potato (large) 2 pc
Carrot (small) 1 pc
Vegetable oil 3 tbsp
Greenery to taste
Sorrel (1 small bunch) 40 g

Recipe instructions

Step 1

Step 1
How to cook sorrel soup without meat with egg and rice? First of all, prepare all the necessary products. The soup can be cooked in meat, chicken or vegetable broth, or in plain water. I used chicken broth in the recipe.

Step 2

Step 2
Peel potatoes, onions and carrots and rinse well. Dry the carrots and onions with paper towels. Rinse the rice in cold water several times. Wash each sorrel leaf thoroughly to remove excess dirt or soil residues. Rinse the greens.

Step 3

Step 3
Cut the potatoes into small cubes.

Step 4

Step 4
Place the pot of broth on the stove. Let the potatoes and rice cook. After boiling, reduce the flame to moderate, add salt to taste and cook under a closed lid until the food is cooked. This will take approximately 15-20 minutes (depending on the type of rice and potatoes).

Step 5

Step 5
At this time, prepare the frying. Chop the carrots into thin cubes. If desired, the carrots can be cut into slices or even grated. Cut the onion into small cubes.

Step 6

Step 6
Heat vegetable oil in a thick-bottomed frying pan. Send the onions and carrots to fry. Stirring constantly, bring the frying to the desired degree of readiness. You can lightly saute the vegetables until the onion is transparent, or fry until golden brown.

Step 7

Step 7
Place the sorrel leaves on top of each other and cut into medium-width ribbons. Wash the egg thoroughly and beat it into a deep small bowl or glass. Shake with a fork until smooth.

Step 8

Step 8
Increase the heat under the pan to maximum and add the roast to the soup. Stir.

Step 9

Step 9
After a few seconds, add the sorrel to the pan.

Step 10

Step 10
Then pour in the egg in a thin stream.

Step 11

Step 11
With your other hand, stir the broth and egg with a spoon or fork, making a kind of “lace” from the egg mass.

Step 12

Step 12
Immediately add finely chopped fresh herbs to the soup. Dill, parsley or green onions will do. After a couple of seconds, remove the finished soup from the stove. Cover with a lid and let sit for a while.

Step 13

Step 13
A fragrant, warming and very tasty soup is ready!

Additional rubrics

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