Sorrel soup with meat and egg

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to cook sorrel soup with meat and egg? Prepare everything you need for this. Vegetables - onions, carrots and potatoes, peel and rinse to remove dirt. Boil the eggs in boiling water for 7-8 minutes in advance. Sorrel for soup can be used either frozen or fresh.

2. STEP 2

   

   To prepare this soup at any time of the year, I freeze the sorrel. It must be washed, dried, cut and put into bags. In this form, sorrel is perfectly stored in the freezer for a long time.

3. STEP 3

   

   Pour cold water over the pork, place on the fire and bring to a boil. Cook for an hour over low heat. When boiling, foam will form - it must be skimmed off. After an hour, remove the meat from the broth, cut into pieces and return it back to the pan.

4. STEP 4

   

   Cut the peeled potatoes into small pieces and add to the broth. Cook everything together for 15-20 minutes.

5. STEP 5

   

   At this time, start frying vegetables. Finely chop the onion and grate the carrots. Pour a little vegetable oil into a hot frying pan and fry the onions and carrots for 2-4 minutes, stirring. Then transfer the roast into a saucepan with soup.

6. STEP 6

   

   Peel the boiled eggs and chop them. Add chopped eggs to the soup. Add a little salt and spices to taste. For flavor, at the end of cooking, you can add bay leaf.

7. STEP 7

   

   When the potatoes in the soup become soft, add sorrel. Fresh or frozen - there is no difference in cooking time. With the sorrel, bring everything to a boil, heat for another 1-2 minutes and remove from heat. Cover the finished soup with a lid and let it sit for 10 minutes so that all the flavors come through.

8. STEP 8

   

   Pour the finished soup with meat and sorrel into bowls and serve, topped with sour cream. Bon appetit!

Comments on the recipe

Alyona

14.11.2023

5

It’s almost spring and I really want spring soup. But fresh young sorrel will not be available anytime soon; canned sorrel came to the rescue. While the rich golden bone-meat broth was cooking, I fried onions and carrots, collected spices, peeled and cut potatoes. I did everything as the author recommends. It turned out to be a soulful soup! The indescribable pleasant sourness of sorrel, the traditional boiled egg, how could we live without it? In the photo I don’t have sour cream and black bread, but we ate this wonderful soup with them, believe me. This is delicious! Thank you very much to the author of the recipe for sorrel soup with meat and egg, cook with pleasure!