Sorrel Cabbage Soup with Egg

Light, tasty, healthy — you just want to eat more! Classic sorrel cabbage soup with egg is a wonderful soup, rich in vitamins thanks to the greens it contains. It is especially good to prepare it from freshly picked greens from the garden. You can be sure that everyone will ask for more!
cook time: 30 min
Hazel Farrow
Sorrel Cabbage Soup with Egg

Nutrition Facts (per serving)

87
Calories
3g
Fat
12g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Sugar (To taste, try it.) 5 g
Ground black pepper to taste
Potato 3 pc
Parsley 20 g
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 1 tbsp
Dill 20 g
Chicken eggs 2 pc
Sorrel 100 g

Recipe instructions

Step 1

Step 1
How to cook classic sorrel cabbage soup with egg? Prepare all the necessary ingredients. Sorrel and other greens can be used either fresh or frozen. The cabbage soup will be cooked in water, but you can cook it in meat broth if desired, it will turn out even tastier and more nutritious.

Step 2

Step 2
Boil the eggs hard, cool in cold water and peel off the shell. Read about how to properly boil eggs in a separate article at the link at the end of the recipe.

Step 3

Step 3
Cut the boiled eggs into small cubes. One egg can be left for serving by cutting it into circles and placing it in prepared cabbage soup on plates.

Step 4

Step 4
Wash, peel and cut the potatoes into thin strips so that they cook faster. Rinse the potatoes again with clean water.

Step 5

Step 5
Place the prepared potatoes in a saucepan, add water (or broth) and put on fire. When the water boils, reduce the heat and cook the potatoes for 10-15 minutes. The article on saucepans, link at the end of the recipe, will help you choose the ideal soup pot.

Step 6

Step 6
Wash the carrots, peel and grate on a medium grater. Peel the onion, rinse with cold water so that it does not sting your eyes, and finely chop with a knife.

Step 7

Step 7
Heat vegetable oil in a frying pan. Read about how to choose the right oil in a separate article, link at the end of the recipe. Place the prepared carrots and onions in the pan and sauté them. There is no need to fry carrots and onions too much so as not to spoil the taste of the soup.

Step 8

Step 8
Transfer the roasted vegetables into the pan with the potatoes and cook everything together for about 5 more minutes.

Step 9

Step 9
Wash the sorrel thoroughly under running water. If the leaves are fresh and young, small in size, then they can be added whole to the soup. You can also cut the sorrel into pieces or use frozen, after thawing it.

Step 10

Step 10
Place the sorrel in the pan along with the eggs and cook everything together for another 5 minutes. Add salt to taste. If it seems that the soup is sour, you can add a pinch of sugar.

Step 11

Step 11
Wash fresh parsley and dill, chop finely and add to the pan with vegetables. Stir the soup and turn off the heat.

Step 12

Step 12
Cover the pot and let the soup simmer for about 15 minutes. Pour the cabbage soup into bowls and serve with sour cream and fresh bread. Bon appetit!

Additional rubrics

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