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Sorrel soup without meat with egg and rice

Meatless Sorrel Soup with Egg and Rice

Easy, inexpensive, and very tasty — perfect when you're in a hurry. This meatless sorrel soup with egg and rice is wholesome and bright. The sorrel adds a gentle tang, while the potato and rice make it satisfying. Make it with broth or just water.

Pearl

Recipe author

Sorrel soup without meat with egg and rice

Composition / ingredients

Servings:

Rice

Sorrel (1 small bunch)

Potatoes (large)

Carrot (small)

Onion (medium)

0.5

Egg

Broth (or water)

900

Vegetable oil

Salt

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 2 g

Fats 31 % 4 g

Carbohydrates 54 % 7 g

74 kcal

GI: 67 / 33 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make meatless sorrel soup with egg and rice? First, gather all your ingredients. You can make the soup with meat, chicken, or vegetable broth, or with plain water. I used chicken broth.
Step 2:

Peel the potatoes, onion, and carrot and rinse them well. Pat the carrot and onion dry with paper towels. Rinse the rice in cold water several times. Wash each sorrel leaf thoroughly to remove any grit or soil, and rinse the herbs.
Step 3:

Cut the potatoes into small cubes.
Step 4:

Set the pot of broth on the stove. Add the potatoes and rice. Once it boils, reduce to a moderate heat, season with salt to taste, and cook, covered, until everything is tender — about 15–20 minutes (depending on the type of rice and potatoes).
Step 5:

Meanwhile, make the sauté. Cut the carrot into thin sticks (or slice it into rounds, or grate it, if you prefer). Dice the onion small.
Step 6:

Heat the vegetable oil in a heavy-bottomed skillet. Add the onion and carrot and cook, stirring constantly, to your liking — lightly softened until the onion turns translucent, or browned until golden.
Step 7:

Stack the sorrel leaves and cut them into medium ribbons. Wash the egg well, crack it into a small deep bowl or cup, and beat it with a fork until smooth.
Step 8:

Turn the heat under the pot to high and add the sauté to the soup. Stir.
Step 9:

After a few seconds, add the sorrel to the pot.
Step 10:

Then pour in the beaten egg in a thin stream.
Step 11:

With your other hand, stir the broth and egg with a spoon or fork, creating delicate egg "ribbons."
Step 12:

Right away, add finely chopped fresh herbs — dill, parsley, or green onions all work. After a couple of seconds, take the finished soup off the stove. Cover and let it rest a while.
Step 13:

The fragrant, warming, delicious soup is ready!

Serve the soup with fresh sour cream and a little ground allspice. The amounts given here made a medium-thick soup for me. Enjoy!
You can use more or less water than the recipe calls for, depending on whether you'd like a thicker or thinner soup.
How to tell if an egg is fresh: crack it into a separate bowl. First, there should be no off smell. The white of a fresh egg will be clear and clean, and the yolk should hold its shape — glossy, domed, and even.