Spinach and Sorrel Soup
4 servings
40 minutes
Spinach and sorrel soup is a spring awakening on a plate. Its history roots back to Russian cuisine, where green sorrel soup held an honored place on the table. This soup combines the tenderness of spinach with the light sourness of sorrel, creating a balance of freshness and richness. Onion, carrot, and potato add heartiness to it, while whipped egg gives a velvety texture. Fragrant parsley and dill finish the flavor with light herbal notes. It is best served with sour cream — it softens the sourness and makes the dish especially cozy. This soup is perfect for spring and summer menus when one desires lightness yet richness. It can be enjoyed both warm and chilled, savoring the freshness of natural ingredients.
1
Put the broth on the fire, meanwhile sauté the onion in sunflower oil until it turns transparent golden. Transfer to the hot broth.
- Onion: 1 piece
2
Sauté grated carrots separately and add to the broth. Cut potatoes into cubes and add to the pot. Salt to taste.
- Carrot: 1 piece
- Potato: 2 pieces
- Parsley: to taste
3
When the vegetables are slightly cooked, add chopped sorrel, spinach, and greens. Cook until done.
- Sorrel: 200 g
- Spinach: 150 g
- Dill: to taste
4
At the last moment, break the egg into a separate bowl, mix it, and quickly pour it into the broth while stirring. After a minute or two, remove from heat. Serve with sour cream.
- Chicken egg: 1 piece
