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Sorrel soup with egg

Sorrel Shchi with Egg

A fresh, vivid, and hearty first course for lunch. First courses made with sorrel are delicious, which is exactly why they're so popular. This version of sorrel shchi isn't hard to make at all, and it's a great way to add some variety to your everyday menu. Give it a try!

Yulia M.

Recipe author

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Composition / ingredients

Servings:

Beef (bone-in meat is best)

400

Water

2.5

Onion

Carrot

Potatoes

Eggs (boiled)

Sorrel (frozen works too)

100

Salt

Dried spices

Vegetable oil

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 3 g

Fats 25 % 2 g

Carbohydrates 38 % 3 g

40 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

For this dish, use bone-in meat. Cover the meat with water and bring it to a boil. Boil for 1 hour. Foam will form as it cooks; skim it off with a spoon. Then take the meat out of the pot and separate it from the bones. Strain the broth and return the meat to it. Put the pot back on the heat and bring it to a boil.
Step 2:

Peel the potatoes, rinse them, and cut them into cubes. Add the diced potatoes to the pot and let them cook for about 15 minutes.
Step 3:

Separately, peel the onion and carrot. Finely chop the onion and grate the carrot on a medium grater.
Step 4:

Pour a little vegetable oil into a hot skillet and sauté the chopped vegetables for 2–3 minutes over medium heat. Then add this sauté to the soup pot. Season with a little salt and spices to taste.
Step 5:

Rinse the fresh sorrel, pick out any stray bits of grass, and chop it.
Step 6:

Peel the boiled eggs and slice them. At the end of cooking, add the chopped eggs and the sorrel to the pot. Add the bay leaf. Bring everything to a boil, then turn off the heat. Cover with a lid and let it rest for a bit — 10 to 15 minutes is plenty. Ladle the finished sorrel shchi into bowls and serve. Add a spoonful of sour cream to each bowl. Enjoy!

Sorrel added to a soup gives the dish a uniquely fresh, delicious flavor. In spring and summer it's easy to find fresh sorrel, but in winter that can be a challenge. For this dish, though, you can use frozen or canned sorrel. And freezing sorrel is something to take care of in summer: pick it over, rinse it, dry it, chop it, and freeze it right away in that form. With a couple of bags of frozen sorrel on hand, you can treat yourself to this first course any time of year. All that's left is to add a little fresh greenery — dill, parsley, or green onion — to the finished soup. Enjoy your meal, and stay in good spirits!