Cheese and Sorrel Soup

The pairing of cheese and sorrel in this soup makes for a one-of-a-kind flavor — try it and you won't be able to stop!

Recipe author

Servings:

Water

1.5

Tomato

Carrots

Onion

Vegetable oil

Potatoes

Canned stewed meat (tushonka)

150

Processed cheese

Sorrel

150

Egg

Parsley

Salt

Ground black pepper

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 2 g

Fats 33 % 3 g

Carbohydrates 44 % 4 g

46 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

First, put the cheese in the freezer — that makes it easier to grate. Score the tomato with a cross, pour boiling water over it, let it sit for three minutes, and peel off the skin. Wash the onion and carrot; finely chop the onion and grate the carrot. In a skillet with oil, sauté the onion until translucent, add the carrot, and cook, stirring, for about 3 minutes. Then dice the tomato, add it to the onion and carrot, and fry for 5 minutes.
Step 2:

Wash and peel the potatoes, cut them into wedges, cover with water, and set on the stove. Once it boils, skim off the foam, add the sautéed vegetables and the stewed meat, stir, and cook until the potatoes are tender.
Step 3:

Pick over, wash, and roughly chop the sorrel; do the same with the parsley. Grate the chilled cheese. Crack an egg into a bowl. Add the cheese to the pot in a few additions, stirring each time, then stir in the sorrel and add the egg (I don't beat it — instead I pour it in carefully so it stays in strands rather than spreading). Simmer for three minutes, then season with salt and pepper.
Step 4:

Let it rest for 15 minutes.
Step 5:

And that's it! Enjoy!