Sorrel egg soup with carrots

Name: Sorrel egg soup with carrots
Total time: 1 h
Yield: 8
Ingredients: 800 g Potato; 200 g Carrot; 100 g Onion; 400 g Sorrel; 4 Eggs; 1.5 L Water; 1 Parsley root; 1 tablespoon Vegetable oil; to taste Salt; 10 g Greenery

Sorrel soup will help improve your tone after a long winter! Loved by many for its sourness, sorrel is one of the frequently used components of Russian cuisine. It contains a lot of vitamin C, which is especially useful in early spring, when sorrel actually begins to grow. The sorrel soup recipe is quite traditional. This is an ordinary sorrel soup that every housewife cooks. And therefore, any novice cook should know it. There is no meat in this recipe, although the soup can also be cooked in meat broth. Sorrel soup with egg goes much more often.

36

4056

Sophia Perez

Recipe author

Calories

172kcal

Protein

8g

Fat

8g

Carbs

25g

*Nutrition per serving

Ingredients

Servings: 8

800g

200g

100g

400g

4

1.5L

1

1tablespoon

to taste

10g

Step-by-step preparation

Cooking time: 1 hr

STEP 1
Take a soup pot, add water and bring to a boil.
STEP 2
While our water is boiling, we prepare vegetables and roots: we cut everything into cubes, chop and finely chop.
STEP 3
Boil the eggs until they are hard-boiled.
STEP 4
Place the potatoes in the water, then, after a few minutes, add the parsley root. Fry carrots and onions, finely chopped, in oil, then add to the soup. Five minutes before the end of cooking, cut the sorrel into strips and throw them into the pan.
STEP 5
The readiness of sorrel is determined by a change in its color; it cooks almost instantly, so be on the lookout. Together with the sorrel, add chopped eggs to the pan. When our food is served, sour cream must be added to each plate. Without sour cream, sorrel soup loses its “zest”.