Sorrel soup without meat
2 servings
30 minutes
Sorrel soup without meat is a light, refreshing dish of Russian cuisine that is perfect for spring and summer. Its roots trace back to rural traditions when fresh sorrel was available and widely used in village cooking. This soup has a pleasant sourness from the sorrel that enhances the broth, complemented by the soft taste of potatoes and airy egg flakes. Its simplicity makes it a favorite for home lunches, and adding sour cream when serving gives it tenderness and richness. Depending on taste preferences, sorrel can be added during cooking or directly to the bowl, enhancing the soup's freshness and aroma. This soup is not only tasty but also healthy, rich in vitamins and easy to digest.
1
Put the broth on the heat, add salt, and wait for it to boil. Wash, peel, and cut the potatoes into sticks. Once the broth boils, add all the potatoes and cook for 15 minutes.
- Potato: 2 pieces
- Meat broth: 1 l
2
Is the potato ready? Break two eggs into a bowl and pour them into the boiling soup, then vigorously stir the eggs into the soup with a whisk. Cook the soup for another 8-10 minutes. And don't be afraid of the appearance - there will be egg 'flakes' floating in the soup. That's how it should be!
- Chicken egg: 2 pieces
3
For a pleasant tang, part of the sorrel should be added to the soup before turning off the heat, and part should be added to the plate just before eating. I don't like cutting herbs with a knife or tearing them by hand (my daughter just hands me back the big pieces :) So, I just cut everything finely with kitchen scissors.
- Sorrel: 0.5 bunch
4
Pour the soup into bowls and add fresh sour cream. And don't forget to sprinkle with fresh sorrel!
- Sorrel: 0.5 bunch