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Sorrel soup with meat and egg

Sorrel Soup with Pork and Egg

The tastiest, most appetizing, bright, spring-in-a-bowl soup! Sorrel soup with meat and egg comes together fairly quickly — the meat takes the longest. If you start with ready-made broth, it's just 20 minutes. The perfect first course for spring!

Julia M.

Recipe author

Composition / ingredients

Servings:

Pork

350

Onion

Carrot

Potatoes

Sorrel

Water

2.5

Eggs

Vegetable oil

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 3 g

Fats 33 % 3 g

Carbohydrates 33 % 3 g

52 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make sorrel soup with pork and egg? Gather everything you need. Peel the onion, carrot, and potatoes and rinse them. Hard-boil the eggs ahead of time for 7–8 minutes. You can use fresh or frozen sorrel.
Step 2:

So I can make this soup any time of year, I freeze sorrel. Just wash, dry, and chop it, then pack it into bags. It keeps beautifully in the freezer for a long time.
Step 3:

Cover the pork with cold water, set it over the heat, and bring it to a boil. Simmer over low heat for an hour, skimming off the foam as it forms. After an hour, lift the meat out of the broth, cut it into pieces, and return it to the pot.
Step 4:

Cut the peeled potatoes into small pieces and add them to the broth. Cook everything together for 15–20 minutes.
Step 5:

Meanwhile, make the sauté. Finely chop the onion and grate the carrot. Heat a little vegetable oil in a hot skillet and sauté the onion and carrot for 2–4 minutes, stirring. Then add the sauté to the soup pot.
Step 6:

Peel the boiled eggs and chop them. Add them to the soup. Season with a little salt and spices to taste. For aroma, you can add a bay leaf near the end.
Step 7:

Once the potatoes are soft, add the sorrel. Fresh or frozen — there's no difference in cooking time. Bring everything to a boil with the sorrel, cook for another 1–2 minutes, and take it off the heat. Cover the finished soup and let it rest for 10 minutes so all the flavors come together.
Step 8:

Ladle the finished soup into bowls and serve with a dollop of sour cream. Enjoy!

It's best to cook with neutral-tasting filtered or bottled water. Tap water can give the dish an off, characteristic taste.
You can use any meat besides pork in this dish. Just keep in mind the cooking time, flavor, and calorie count will change — beef takes longer than pork, while chicken breast or turkey takes less.