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Green sorrel soup with potatoes and egg without meat

Green Sorrel Soup with Potatoes and Egg (No Meat)

You really should add a dollop of sour cream to this delicious sorrel soup! Easy to make and full of flavor. I love light, really light food, and the tangy note of sorrel is delicious. This is a truly light soup.

MariaS

Recipe author

Green sorrel soup with potatoes and egg without meat

Composition / ingredients

Servings:

Potatoes

Sorrel

100

Eggs

Salt

Water (or broth)

700

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 14 % 1 g

Carbohydrates 71 % 5 g

30 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

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Peel the potatoes and cut them into slices. Cover with boiling water and cook for about 20 minutes over low heat, until the potatoes are completely tender. Then add half a bunch of chopped sorrel and a beaten egg. Season with salt. Bring to a boil, and that's it — the soup is done. Add fresh herbs and a spoonful of sour cream to taste.