Sorrel soup with egg classic

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for the soup. In addition to sorrel, you can use other fresh or frozen greens, for example, parsley, dill and green onion feather. They will perfectly complement the taste of the dish and enrich it with vitamins.

2. Step 2:

   

   Chicken eggs need to be boiled hard, cooled, cleaned from the shell.

3. Step 3:

   

   And cut into small cubes. One chicken egg can be left to serve by cutting it into circles and spreading it into ready-made soup on plates.

4. Step 4:

   

   Potatoes are washed, cleaned and cut into thin strips so that it cooks faster.

5. Step 5:

   

   Wash the cooked potatoes with clean water, put them in a saucepan, fill with water and put on fire. You can cook cabbage soup in meat broth, it will turn out even tastier and more nutritious. When the broth boils, turn down the heat and cook the potatoes for 15 minutes.

6. Step 6:

   

   Carrots are washed, cleaned and grated on a medium grater. The onion head is cleaned from the husk, finely chopped with a knife.

8. Step 7:

   

   Pour vegetable oil into the pan, heat it up. We put the cooked carrots and onions on the oil, we add some vegetables. It is not necessary to fry carrots and onions too much, so as not to spoil the taste of the soup and not to make healthy green cabbage soup harmful to the body with overcooked oil.

9. Step 8:

   

   Put the vegetable roast in a saucepan with potatoes. Cook for another 5 minutes.

10. Step 9:

    

    Sorrel is thoroughly washed under running water, if the leaves are fresh and young, small in size, they can be put whole in soup. Either sorrel can be cut into pieces or use frozen, after thawing it.

11. Step 10:

    

    . Put it in a saucepan together with chopped boiled chicken eggs, cook for 5 minutes. Add salt to taste, if someone thinks that the soup turned sour, you can add a pinch of sugar.

12. Step 11:

    

    Fresh parsley and dill greens are washed, finely chopped and sent to a saucepan with vegetables. Stir, turn off the fire.

13. Step 12:

    

    Cover the pot with a lid, let the soup brew for 15 minutes under the lid. Pour on plates, serve to the table with sour cream and fresh bread. Bon appetit!