Classic sorrel soup with egg

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to cook classic sorrel soup with eggs? Prepare all the necessary ingredients. This soup can be made with chicken or vegetable broth, as well as with plain water. In this case, you will need literally 20 minutes to prepare it. I cooked with broth from a chicken soup kit.

2. STEP 2

   

   Wash the chicken under running water, place it in a saucepan and cover with cold water. For the broth, you can take a soup set, a leg, wings or chicken backs. Place the pan over high heat. At the moment of boiling, remove the foam with a spoon, lightly salt, reduce the heat to medium and cook for approximately 30-40 minutes (until the meat is cooked). You will learn how to choose a pan for cooking by reading the article at the end of the recipe.

3. STEP 3

   

   While the broth is cooking, prepare all the other ingredients. Wash potatoes and carrots in water with a brush, peel off the skins. Peel the onion. Wash the vegetables well in clean water and dry. Rinse the sorrel thoroughly on both sides (each leaf separately to wash away any remaining sand, soil and other debris). Wash the eggs with a brush and soda, as there may be harmful bacteria on their surface. Rinse the greens under running water.

4. STEP 4

   

   Cut the potatoes into small cubes, approximately 1cm*1cm in size. You can make larger cubes if you wish.

5. STEP 5

   

   Fold the sorrel leaves one to one, cut off a couple of centimeters at the base to get rid of the stems. Next, cut the sorrel into thin strips (as in the photo).

6. STEP 6

   

   Beat 3 eggs into a separate deep bowl and stir them with a fork.

7. STEP 7

   

   Grate the carrots on a fine or coarse grater, and cut the onion into as small pieces as possible.

8. STEP 8

   

   Heat a little vegetable oil in a frying pan and fry the carrots and onions over high heat. You should not fry for a long time, just a few seconds, until the onion becomes slightly transparent.

9. STEP 9

   

   Remove meat and bones from the broth. Turn the stove on to maximum, add the potatoes to the pan and, after boiling, cook over moderate heat until tender (about 15 minutes).

10. STEP 10

    

    Next, add the frying mixture to the pan, stir and cook for about 2-3 minutes.

11. STEP 11

    

    There are the last steps left to prepare sorrel soup with chicken. Turn the heat back up to maximum. Add sorrel to the soup and stir.

12. STEP 12

    

    Then pour in the egg in a thin stream. At the same time, stir the soup with your free hand with a fork or spoon to form an egg “web”.

13. STEP 13

    

    Let the soup simmer for just a few seconds, during which time the sorrel and eggs will be fully cooked.

14. STEP 14

    

    Try sorrel soup with a raw egg for salt, add salt if necessary. Add finely chopped herbs to the pan (dill and green onions are great). Remove the pan from the stove, close the lid and let the soup sit for at least 10 minutes.

15. STEP 15

    

    When serving, add ground pepper to each plate if desired. Sorrel soup with eggs and sour cream is very tasty. Bon appetit!

Comments on the recipe

Milada

20.08.2023

4.9

We make sorrel soup with eggs every year and many times! One of our favorite soups in the family! Thanks for another great cooking method. I also made this recipe:

Moderator Ksenia

20.08.2023

4.6

I love sorrel soup for its pleasant sourness. Every year I freeze sorrel so that I can eat this soup out of season. Lately I have been preparing this soup, adding sorrel and nettles to it. And this time I decided to make classic sorrel soup with eggs. I cooked the soup in 20-25 minutes, since I had the chicken broth ready, and the chopped sorrel was waiting in the freezer. All I had to do was chop the vegetables and fry them. I usually boil eggs and add them separately to each person’s plate when serving. This time I added the eggs directly to the soup pot as recommended in the recipe. The egg “web” didn’t work out for me. It looked more like lumps of eggs. But this did not affect the taste in any way. The soup turned out thick, rich, satisfying. The taste is very rich, the sorrel is well felt, and the soup did not turn out to be too sour. Delicious! Thank you very much for the recipe!

Eleno4ka

20.08.2023

5

I made sorrel soup with egg and chicken with a few minor modifications. For the broth I used chicken thigh. I have canned sorrel for the winter. To make it more filling, I added millet, which I washed well with boiling water so that it wouldn’t taste bitter. I lightly fried the onions and did not add carrots. I seasoned the soup with raw beaten egg, which is more familiar to me))). Advice for those who have never added cereal to sorrel soup before: it’s delicious without it, but if you need a more satisfying option, then adding millet or rice will certainly come in handy. Thank you, Zhemchuzhina, for the idea!

Alya

20.08.2023

4.5

On hot days of summer, green cabbage soup is especially popular in our family. This recipe (IMHO) without unnecessary “bows”, is simple and understandable. The author of the recipe gives explanations that will be useful for both novice cooks and cooks with experience. Due to the fact that cabbage soup was supposed to be eaten cold, all animal fats were excluded (congealed fat is not tasty). All the stems of the greenberries, which are usually thrown away, were used. The broth using them turned out to be aromatic and piquant. I reduced the amount of potatoes by adding half a teaspoon of starch diluted in cold water. The broth must be starchy, otherwise you won’t get egg strings. I did it! Their Majesty Cabbage soup or 40 shades of green. Not a gram of spices, but everything is in place - aroma, taste, and visual beauty. Thanks for the recipe.

donavica

20.08.2023

4.7

Very tasty sorrel soup with egg. In the summer we always cook it at the dacha. Only we cook it with meat broth and without eggs, by the way, you should try it that way too. Beef broth tastes better than broth made from other meats; it is not greasy and very filling. Sometimes, instead of sorrel, we add beet leaves, which is also very tasty. And instead of sour cream, kefir, or even better, country yogurt!

Nastya

20.08.2023

4.7

I've been wanting to cook this for a long time. As a child, my grandmother often prepared sorrel soup with eggs and it was one of my favorites. The soup is especially good in the summer heat. It is very light and tasty. I'm adding it to my bookmarks. As soon as my family and I go to the dacha, I will definitely cook it. I will delight my family with a new dish. Thank you very much.

Irisha

20.08.2023

4.5

At my house this sorrel soup with egg is called green borscht, the most favorite summer soup! I add a little more lemon juice to it for sourness, a few spoons, it turns out delicious!