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Green Sorrel Soup with Pork and Eggs

A bright bowl of soup that will chase away the gloom on an overcast day! This sorrel soup became one of my all-time favorites the moment I tried it. The flavor is simply amazing, it comes together quickly, and it's a little different from the recipe I'd always stuck with. In short, this dish didn't let me down in any way. On top of that, green sorrel soup is incredibly good for you thanks to its high vitamin content—exactly what the body needs after just making it through winter (sorrel usually starts showing up at the market in spring).

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Green cabbage soup sorrel pork eggs
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 % 3 g
Fats 36 % 4 g
Carbohydrates 36 % 4 g
59 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

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  • We start with the routine that works for any soup recipe and that I now know by heart: rinse the meat, cover it with water, and set it to cook, skimming off the foam. In this case, though, cut the meat into pieces first. I usually cut them small—green sorrel soup looks more inviting in the bowl that way. Strain the finished broth, then return the meat to it. Now on to the spinach: pick it over, rinse it well, and boil it in a little water. Strain off the cooking liquid and press the spinach through a fine sieve. Add the resulting purée to the pot with the meat. Dice the carrot, celery, and onion, then sauté them in butter for about five minutes. Stir in the flour (sifted is best), mix well, and cook for another three minutes. Add this to the pot as well. Set it over low heat, add the diced potatoes, and season with salt and pepper to taste. Cooking takes about fifteen minutes. A few minutes before turning off the heat, drop in the bay leaf and the chopped sorrel. The original recipe called for adding hard-boiled eggs cut into wedges right in the bowl, but I never cared much for that, so now I dice the eggs and stir them into the pot once it's done cooking. Feel free to try it exactly as written. Add the fresh herbs to the bowl. Sour cream is a must in green sorrel soup—stir a spoonful into each serving.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork Shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Spinach - 22  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Celery - 12  kcal/100g
  • Celery Roots - 32  kcal/100g
  • Dill greens - 38  kcal/100g
  • Sorrel - 19  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Wheat flour - 325  kcal/100g

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