Hearty Sorrel Cabbage Soup with Egg

Tasty and satisfying, with meat broth, for lunch for the whole family! Green sorrel cabbage soup with egg is prepared from ordinary ingredients and turns out very rich and aromatic. This simple first dish will cool and refresh in hot weather, and perfectly warm in the cold season.
cook time: 1h 30 min
Zoe Kendrick
Hearty Sorrel Cabbage Soup with Egg

Nutrition Facts (per serving)

34
Calories
2g
Fat
4g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Salt to taste
Water 3 l
Eggs 3 pc
Potato 5 pc
Bay leaf 2 pc
Carrot 1 pc
Vegetable oil 3 tbsp
Dry spices to taste
Meat (beef or pork) 400 g
Sorrel 100 g

Recipe instructions

Step 1

Step 1
How to cook cabbage soup from sorrel with egg? Prepare the necessary products. You can take fresh, frozen or canned sorrel, take any meat, I took beef. Pre-boil the eggs for 10 minutes.

Step 2

Step 2
Rinse the meat well and boil in a saucepan for an hour, while it cooks, wash and peel the vegetables.

Step 3

Step 3
Finely chop the onion with a knife.

Step 4

Step 4
Grate the carrots on a coarse grater.

Step 5

Step 5
Make a fry, fry chopped onions and carrots in a frying pan with vegetable oil until golden brown.

Step 6

Step 6
Remove the finished meat, cool and cut into small pieces.

Step 7

Step 7
Cut the potatoes into cubes or long slices.

Step 8

Step 8
Throw the chopped meat and potatoes into the meat broth and continue cooking until the potatoes are done. Add bay leaf and salt with spices.

Step 9

Step 9
Peel the hard-boiled eggs and chop them.

Step 10

Step 10
Wash the sorrel well, dry and chop with a knife.

Step 11

Step 11
Place the roast in the green cabbage soup, then throw in the chopped eggs and sorrel. Boil for about 5 minutes and remove the pan from the heat. Serve the finished cabbage soup hot or cold with sour cream; for more flavor, you can sprinkle the dish with fresh chopped herbs (cilantro, dill or parsley). Bon appetit!

Additional rubrics

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