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Sorrel soup with egg classic

Sorrel Shchi (Sorrel Soup) with Egg, Classic

A light, tasty, and wholesome sorrel soup! Sorrel shchi (a traditional sour green soup) with egg isn't just healthy and packed with vitamins from its greens — it's delicious, especially made at the dacha (summer cottage) in early summer with fresh greens picked straight from the garden. But you can brighten up your winter menu with it too, using frozen greens. This vegetable soup is light yet hearty and nourishing thanks to the protein in the eggs.

Snezhana

Recipe author

Composition / ingredients

Servings:

Sorrel

100

Potatoes

Carrots

Onion

Parsley

Dill

Chicken eggs

Vegetable oil

Salt

Sugar (To taste, try.)

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 3 g

Fats 17 % 3 g

Carbohydrates 67 % 12 g

78 kcal

GI: 92 / 0 / 8

Cooking method

Cooking time: 30 min

Step 1:

Gather the ingredients for the soup. Besides sorrel, you can use other fresh or frozen greens — parsley, dill, green onion tops. They round out the flavor and add vitamins.
Step 2:

Hard-boil the eggs, cool them, and peel.
Step 3:

Cut them into small cubes. You can set one egg aside for serving, slicing it into rounds to drop into each bowl of finished soup.
Step 4:

Wash, peel, and cut the potatoes into thin strips so they cook faster.
Step 5:

Rinse the cut potatoes with clean water, put them in a pot, cover with water, and set over the heat. You can make the soup on meat broth for an even tastier, more nourishing result. When it boils, lower the heat and cook the potatoes for 15 minutes.
Step 6:

Wash, peel, and grate the carrot on the medium holes. Peel the onion and chop it finely with a knife.
Step 7:

Pour vegetable oil into a skillet and heat it. Add the carrot and onion and sweat them lightly. Don't brown them too much — over-fried oil would spoil the soup's taste and undermine this wholesome green soup.
Step 8:

Add the sautéed vegetables to the pot with the potatoes. Cook for another 5 minutes.
Step 9:

Wash the sorrel thoroughly under running water. If the leaves are fresh, young, and small, you can add them whole; otherwise cut them up, or use frozen sorrel after thawing it.
Step 10:

Add it to the pot along with the chopped boiled eggs and cook for 5 minutes. Salt to taste; if the soup seems too sour, you can add a pinch of sugar.
Step 11:

Wash the fresh parsley and dill, chop finely, and add to the pot. Stir and turn off the heat.
Step 12:

Cover the pot and let the soup rest for 15 minutes. Ladle into bowls and serve with sour cream and fresh bread. Enjoy!