Sorrel soup
4 servings
25 minutes
Sorrel soup is a traditional Russian first course that embodies the freshness of spring and the lightness of summer. Its roots go deep into peasant cuisine, where sorrel, rich in vitamins, was an accessible and beneficial ingredient. The taste of the soup is extraordinarily refreshing, with a slight sourness balanced by the tenderness of potatoes and carrots. Adding sour cream and eggs makes the broth richer, giving it a soft creamy texture. This soup is especially popular in warm weather when you crave something light yet nourishing. It is served with a piece of rye bread or a boiled egg. Sorrel soup is an ideal example of how simple ingredients transform into a fragrant and invigorating dish.
1
Put to boil potato broth.
- Potato: 4 pieces
2
When the potatoes are boiled, grate the carrots (can be sautéed) and add to the broth.
- Carrot: 1 piece
3
Wash and chop the sorrel, and also add it to the broth.
- Sorrel: 1 bunch
4
Take sour cream, add a raw egg to it, mix, and add to the broth — the soup is ready.
- Sour cream: 5 tablespoon
- Chicken egg: 1 piece
