Vegetarian sorrel soup
7 servings
30 minutes
Vegetarian sorrel soup is a delicate, light, and nutritious dish of Russian cuisine that refreshes with its pleasant sour taste. Sorrel has long been used in Russian cooking as a source of vitamins and spring vitality. This soup features a harmonious combination of the softness of potatoes, the richness of sautéed vegetables, and the tangy acidity of greens. An egg added at the end gives the soup a silky texture and completeness of flavor. It is ideal as a light lunch or dinner, especially in warm weather when something refreshing yet filling is desired. Served with rye bread or sour cream to enhance flavor nuances and emphasize the traditional character of the dish.
1
Peel the potatoes and cut them into small cubes. Pour in water (about 1–1.5 liters) and boil until cooked.
- Potato: 4 pieces
- Water: 2 l
2
Finely chop the onion and grate the carrot on a coarse grater. Sauté in a heated pan with a little vegetable oil; first, cook the onion until lightly golden, then add the carrot.
- Onion: 1 piece
- Carrot: 1 piece
- Vegetable oil: 10 ml
3
Add onion and carrot to the potatoes as soon as they are ready. Add soup seasoning and cook for 5-10 minutes.
- Onion: 1 piece
- Carrot: 1 piece
- Seasoning for soup: to taste
4
Cut the sorrel into thin strips and add it to the soup.
- Sorrel: 100 g
5
Whisk the eggs slightly. Pour the resulting egg mixture into the 'vortex' of the mixed boiling soup.
- Chicken egg: 2 pieces