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Sorrel classic egg soup

Classic Sorrel Soup with Egg

A healthy, hearty, incredibly delicious soup! Sorrel soups usually have a slightly tangy taste, and they take very little time to make. You can cook them with broth or with plain water.

Zhemchuzhinka

Recipe author

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Composition / ingredients

Servings:

Sorrel

Potatoes (medium-sized)

Chicken (soup pieces)

300

Carrot

Onion

Eggs

Vegetable oil

Salt

Fresh herbs

Water

1100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 4 g

Fats 36 % 5 g

Carbohydrates 36 % 5 g

77 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

Gather all the ingredients you'll need to make sorrel soup with egg. You can cook the soup with chicken or vegetable broth, or with plain water — in which case you'll need only about 20 minutes. For this recipe, I used broth.
Step 2:

Cover the pre-washed chicken (or its parts) with cold water. You can use soup pieces, a leg quarter, wings, or chicken backs. Set the pot over high heat; when it comes to a boil, skim off the foam with a spoon, add a little salt, reduce the heat to medium, and cook for about 30–40 minutes (until the meat is done).
Step 3:

While the broth cooks, prepare the other ingredients. Peel the potatoes, carrot, and onion. Wash the vegetables well in clean water. Wash the sorrel thoroughly on both sides (each leaf separately, to rinse off any sand, soil, and other debris). Wash the eggs with a brush and rinse the herbs under running water.
Step 4:

Cut the potatoes into small cubes, about 1 cm × 1 cm.
Step 5:

Stack the sorrel leaves on top of one another and trim a couple of centimeters off the base to remove the stems. Then cut the sorrel into thin strips (as in the photo).
Step 6:

Crack 3 eggs into a separate deep bowl and beat them with a fork.
Step 7:

Grate the carrot on a fine grater and cut the onion as small as you can.
Step 8:

Heat a little vegetable oil in a skillet and add the carrot and onion to fry over high heat. Don't fry them long — just a few seconds, until the onion turns slightly translucent.
Step 9:

Remove the meat and bones from the broth, turn the heat to maximum, add the potatoes to the pot, and once it boils, cook over moderate heat until done (about 15 minutes).
Step 10:

Add the sauté to the pot, stir, and cook for about 2–3 minutes.
Step 11:

Just a few steps left. Turn the heat back up to maximum. Add the sorrel to the soup and stir.
Step 12:

Then pour in the egg in a thin stream.
Step 13:

At the same time, stir the soup with your free hand using a fork or spoon so the egg forms a delicate "web." Let it boil for just a few seconds — that's enough time for the sorrel and eggs to cook through.
Step 14:

Taste the soup for salt and add more if needed. Add finely chopped herbs to the pot (dill and green onion are perfect). Take the pot off the heat and let the soup rest for at least 10 minutes.
Step 15:

When serving, add ground pepper to each bowl if you like. Delicious with sour cream!

There are two ways to make sorrel soup. One option: hard-boil the eggs ahead of time, cut them into small cubes, and add them to the soup at the end of cooking. The second option (the one used in this recipe): pour raw eggs into the nearly finished soup. I usually make it this way. The airy egg "lace," I think, looks very appetizing and pretty in the finished dish. If you decide to make the soup with water, skip the first steps, pour 1 liter of clean water into the pot, add the diced potatoes, and then follow the rest of the recipe. You'll get a very tasty first course that can be served during Lent. Enjoy!