Sorrel soup
6 servings
35 minutes
Sorrel soup is a bright representative of Russian cuisine, known for its pleasant sourness and rich aroma. Traditionally made in spring when fresh sorrel appears in markets, this soup refreshes easily, invigorates, and satisfies. The delicate combination of chicken broth, potatoes, and sautéed vegetables gains special depth from the sorrel that adds a light tanginess. The addition of beaten eggs makes the soup's texture velvety while herbs add freshness. Served with sour cream, it makes the flavor even softer and richer. Sorrel soup is an excellent dish for a light lunch or dinner that evokes memories of home family meals.
1
Wash the sorrel, chop the leaves coarsely, and place the torn stems in a pot, cover with chicken broth, and let it simmer for five minutes. After that, strain the broth through a fine sieve and cheesecloth (or towel) to remove any small grains that may remain on the sorrel even after washing.
- Sorrel: 100 g
- Chicken broth: 2 l
2
Peel the carrot and grate it on a coarse grater, dice the onion. Pour vegetable oil into a heated pan and sauté the carrot and onion over high heat until golden, remembering to stir.
- Carrot: 70 g
- Onion: 70 g
- Vegetable oil: 75 ml
3
Put the strained broth back on the stove. While it heats up, peel a large potato and cut it into cubes about 1 cm on each side. Add the potato to the boiling broth along with the prepared mixture of carrots and onions and a bay leaf.
- Potato: 150 g
- Bay leaf: 1 piece
4
While the potatoes are boiling in the broth (this will take about ten to fifteen minutes - they should become soft), crack three eggs into a bowl and lightly whisk them until smooth.
- Chicken egg: 3 pieces
5
Once the potatoes are ready, squeeze about 10 ml of lemon juice into the soup, but the amount can vary depending on the acidity of the sorrel.
- Lemon: 0.3 piece
6
While constantly stirring the soup, gradually pour in the beaten eggs. Continue stirring until they thicken and turn into egg threads. Season with salt and pepper to taste.
- Chicken egg: 3 pieces
- Salt: to taste
- Freshly ground black pepper: to taste
7
Add chopped sorrel to the soup, stir, and let it simmer for a maximum of five minutes, then stir again and remove the pot from the heat. Separate the parsley and dill leaves from the stems and chop the leaves finely.
- Sorrel: 100 g
- Parsley: 20 g
- Dill: 20 g
8
When serving, sprinkle the sorrel soup with fresh herbs (about a couple of grams per serving) and add a tablespoon of sour cream — although you can add more, it will only benefit it.
- Parsley: 20 g
- Dill: 20 g
- Sour cream: 300 g