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Sorrel egg soup with carrots

Sorrel and Egg Soup with Carrots

A bowl of sorrel soup is just the thing to shake off a long winter. Prized for its bright, lemony tang, sorrel is a staple of Russian home cooking and one of the first greens of spring — it's loaded with vitamin C right when you need it most, just as the first leaves come up. This is a classic, no-fuss sorrel soup, the kind made in just about every household, so it's a good one for any beginner cook to have in their back pocket. This version skips the meat, though you can absolutely build it on a meat broth instead. More often than not, though, it's made with egg — as it is here.

Milada

Recipe author

Composition / ingredients

Servings:

Potatoes (fresh)

800

Carrots

200

Onion

100

Sorrel

400

Eggs

Water

1.5

Parsley root

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 22 % 2 g

Fats 11 % 1 g

Carbohydrates 67 % 6 g

41 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Fill a soup pot with the water and bring it to a boil.
Step 2:

While the water comes up to a boil, prep the vegetables and roots: dice, shred, and finely chop everything.
Step 3:

Hard-boil the eggs.
Step 4:

Add the potatoes to the boiling water, then drop in the parsley root a few minutes later. Finely chop the carrots and onion and sauté them in the oil, then stir them into the soup. Five minutes before the soup is done, slice the sorrel into thin ribbons and add it to the pot.
Step 5:

You'll know the sorrel is ready when it changes color — it cooks almost instantly, so keep an eye on it. Add the chopped eggs to the pot along with the sorrel. Serve with a spoonful of sour cream in each bowl; without it, sorrel soup loses its signature touch.