Sorrel Soup with Lentils

Sorrel soup is just the thing to perk you up after a long winter — a delicious summery soup!

Recipe author

Servings:

Pork (a small piece)

250

Sorrel (1 bunch)

100

Green lentils

Onion

Carrot

Potatoes

Eggs (hard-boiled)

Dry spices (salt, pepper, bay leaf)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 7 g

Fats 24 % 6 g

Carbohydrates 48 % 12 g

119 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Thaw the meat and set it to cook — I'm using a small piece of pork. Soak the lentils and hard-boil the eggs. Now on to the vegetables: peel and cut the potatoes.
Step 2:

Then the onion and carrot.
Step 3:

Wash and chop the sorrel — don't cut it too fine.
Step 4:

Once the meat is cooked (~40 min), take it out and chop it finely.
Step 5:

Meanwhile, add the potatoes and lentils to the broth.
Step 6:

Return the meat to the pot. Cook ~20 min.
Step 7:

Chop the eggs, not too finely.
Step 8:

Add the bay leaf, onion, and carrot to the pot. Cook ~7–9 min.
Step 9:

Finally, add the sorrel and eggs. Season with salt and cook another 5 minutes. Done!
Step 10:

Add a spoonful of sour cream if you like. Enjoy!