Sorrel soup with rice, sour cream and eggs
6 servings
60 minutes
Sorrel soup with rice, sour cream, and eggs is a traditional Russian dish filled with freshness and soft creamy notes. Historically, sorrel soup was considered a spring treat when nature awakened and young greens appeared on tables. This recipe combines simple yet nutritious ingredients: tender meat broth, soft pieces of potatoes and carrots, aromatic onions, and rice that adds lightness to the soup. Eggs separated into whites and yolks add textural variety – the whites provide elasticity while the yolks mixed with sour cream give the soup a velvety thickness. Fresh sorrel finishes it off with a light tanginess along with aromatic green onions. This soup not only satisfies but also provides a sense of homey comfort, remaining one of the favorite dishes of Russian cuisine.
1
Peel the potatoes and cut them into cubes.
- Potato: 500 g
2
Peel the carrot and slice it into rounds.
- Carrot: 150 g
3
Peel the onion and make a cross cut.
- Onion: 150 g
4
Put potatoes, carrots, and onions in a pot with boiling broth and cook for 10 minutes.
- Potato: 500 g
- Carrot: 150 g
- Onion: 150 g
- Meat broth: 3 l
5
Add rice, salt it, and cook for another 10 minutes.
- Rice: 4 tablespoons
- Salt: to taste
6
Boil the eggs, peel them, and separate the yolks.
- Chicken egg: 5 piece
7
Cut the proteins into large pieces.
8
Mash the yolks with sour cream until smooth and add to the pot.
- Sour cream: 200 g
9
Next, add the eggs and bay leaf, and boil for 2 minutes.
- Chicken egg: 5 piece
- Bay leaf: to taste
10
Chop sorrel and green onions, add to the pot, bring to a boil, turn off the gas, and steep for 15 minutes.
- Sorrel: 200 g
- Spring onion: to taste
