Vitamin-Rich Sorrel Egg Soup with Carrots

Sorrel soup will help improve your tone after a long winter! Loved by many for its sourness, sorrel is one of the frequently used components of Russian cuisine. It contains a lot of vitamin C, which is especially useful in early spring, when sorrel actually begins to grow. The sorrel soup recipe is quite traditional. This is an ordinary sorrel soup that every housewife cooks. And therefore, any novice cook should know it. There is no meat in this recipe, although the soup can also be cooked in meat broth. Sorrel soup with egg goes much more often.
cook time: 1h
Ethan Rowley
Vitamin-Rich Sorrel Egg Soup with Carrots

Nutrition Facts (per serving)

42
Calories
2g
Fat
6g
Carbs
2g
Protein

Ingredients (8 portions)

Basic:

Onion 100 g
Salt to taste
Water 1.5 l
Eggs 4 pc
Potato (fresh) 800 g
Carrot 200 g
Vegetable oil 1 tbsp
Greenery 10 g
Parsley root 1 pc
Sorrel 400 g

Recipe instructions

Step 1

Step 1
Take a soup pot, add water and bring to a boil.

Step 2

Step 2
While our water is boiling, we prepare vegetables and roots: we cut everything into cubes, chop and finely chop.

Step 3

Step 3
Boil the eggs until they are hard-boiled.

Step 4

Step 4
Place the potatoes in the water, then, after a few minutes, add the parsley root. Fry carrots and onions, finely chopped, in oil, then add to the soup. Five minutes before the end of cooking, cut the sorrel into strips and throw them into the pan.

Step 5

Step 5
The readiness of sorrel is determined by a change in its color; it cooks almost instantly, so be on the lookout. Together with the sorrel, add chopped eggs to the pan. When our food is served, sour cream must be added to each plate. Without sour cream, sorrel soup loses its “zest”.

Additional rubrics

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