Light soup with sorrel and egg
10 servings
30 minutes
Light soup with sorrel and egg is a classic of Russian cuisine that fills summer days with flavor. Its roots go deep into folk traditions when fresh greens served as the basis for nutritious and healthy dishes. Bright and slightly sour from the sorrel, this soup refreshes and awakens the appetite, while delicate strands of egg add softness and richness. It is perfect for warm weather when you crave something light yet filling. Served hot with a slice of rye bread and a spoonful of sour cream, it enhances its flavor even more. This soup is not just food; it embodies coziness and simplicity, filling the home with aromas of freshness and warmth.
1
Bring the broth to a boil.
- Chicken broth: 3 l
2
Slice the potatoes thinly and add them to the broth. Season to taste.
- Potato: 2 pieces
3
Cut the sorrel into strips about 0.5 cm wide.
- Sorrel: 5 bunch
4
When the potatoes are cooked, add a lot of sorrel to the broth.
- Sorrel: 5 bunch
5
Whisk the eggs in a bowl. Carefully pour into the boiling broth in a thin stream, constantly stirring vigorously with a fork where the egg mixture flows.
- Chicken egg: 5 piece
6
Keep on the heat for another 2 minutes. Turn off, let sit covered for 10 minutes, serve.
