Sorrel soup with egg, without meat
4 servings
30 minutes
Sorrel soup with egg is a light, aromatic, and refreshing dish popular in European cuisine. Its history begins in rural kitchens where sorrel was used to add natural sourness to dishes. This soup delights with the delicate taste of potatoes, airy egg flakes, and the tangy sourness of fresh sorrel. It is perfect for the spring-summer period when you crave something light yet nutritious. Sorrel, rich in vitamins, makes the soup not only tasty but also healthy. Spices for pilaf give it an unusual hue, while added sour cream softens the acidity and provides a creamy texture. Serve the soup hot, garnished with fresh herbs — this way it reveals its flavor best.
1
Put water on the fire, 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 until ready (15 minutes).
- Potato: 4 pieces
- Salt: to taste
2
Is the potato ready? Break two eggs into a bowl and pour them into the boiling soup, then vigorously whisk the eggs in the soup. Cook the soup for another 8-10 minutes. And don't be scared by the appearance - there will be egg 'flakes' floating in the soup. That's how it should be!
- Chicken egg: 2 pieces
3
In parallel, sauté the spice mix for pilaf (to taste), chopped onion, and finely chopped tomato over medium heat.
- Spices for pilaf: to taste
- Onion: 1 head
- Tomatoes: 1 piece
4
For a pleasant tang, add part of the sorrel to the soup before turning off the heat and the other part directly to the plate before eating. I don't like cutting sorrel with a knife or tearing it by hand, so I just chop everything finely with kitchen scissors.
- Sorrel: 0.5 bunch
5
Pour the soup into bowls and add fresh sour cream. Don't forget to sprinkle with fresh sorrel and herbs!
- Sorrel: 0.5 bunch