Spicy sorrel soup with egg
4 servings
30 minutes
Sorrel soup with egg is a traditional Russian dish known for its freshness and light sourness. Sorrel gives the soup a refreshing taste that pairs well with rich meat broth and tender pieces of potato. The mild spiciness of the peppers complements the aromatic composition, while eggs added at the end make the soup's texture silky. This dish is perfect for spring and summer when something light yet nourishing is desired. Historically, sorrel soups were made in Russian villages where greens were a staple in many dishes. Today it remains a favorite lunch option for those who appreciate simplicity in preparation and rich flavor. It is served hot, often with fresh herbs and sour cream.
1
Bring the broth to a boil. Cut the potatoes into cubes, add them to the broth, skim off the foam, and cook for about 15 minutes.
- Meat broth: 1.5 l
- Potato: 3 pieces
2
Meanwhile, dice the onion and carrot, sauté in 1 tsp of olive oil (first the onion, then add the carrot) for about 7 minutes. A couple of minutes before it's done, add the crushed pepper mix from Kamis and stir. When the pepper mix heats up in the pan, it will release more flavor and aroma to the dish.
- Onion: 1 piece
- Carrot: 1 piece
- Mixed peppercorns (four peppers): 1 teaspoon
3
Add onion and carrot to the broth, then add sorrel. Cook for about 5 minutes.
- Onion: 1 piece
- Carrot: 1 piece
- Sorrel: 1 bunch
4
Break two eggs into a bowl, whisk with a fork, and pour into the soup while stirring actively with a spoon. Cook for a few more minutes. Optionally add chopped herbs.
- Chicken egg: 2 pieces
- Salt: to taste
