Sorrel soup with egg - two versions

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Perhaps in the summer there is no better lunch option than a light and mouth-watering sorrel soup with egg. It is served warm or cold, cooked lean or in meat or chicken broth. There are many options, some of them are presented here.

Russian Traditional

Sorrel soup with egg is quite easy to prepare. The thing is that the process of creating it takes relatively little time, and this is especially valuable in the summer heat.

So, in order to serve your family a delicious soup with sorrel and egg for lunch, you should prepare the following ingredients in advance:

• 2 liter meat or chicken broth;
• potatoes - if last year, then 4 tubers, if young, then eight pieces will be required;
• carrots - one piece;
• one bulb;
• two medium-sized eggs;
• one bunch each of sorrel and green onion.

The cooking process itself is as follows. Potatoes are dipped into the boiling broth and left to languish for about fifteen minutes. While the potatoes "come", carrots and onions are stewed ina small amount of vegetable oil until translucent, after which they are transferred to a container with broth and potatoes. And again they leave to languish for fifteen to twenty minutes.

Simultaneously, as vegetables are boiled in broth, sorrel and green onions are thoroughly washed and finely chopped. Traditionally, they should be added five minutes before the end of the boil. At the same time, pour in the beaten eggs, mix thoroughly and remove from heat.

Master's tricks

As already mentioned, sorrel egg soup can be prepared in many ways, which, however, differ only in some changes in the list of ingredients and the creation process.

The first one concerns the soup base. As a rule, this is a clear broth. But sometimes housewives prefer to leave meat or chicken in it, after cutting them finely.

The second change concerns the way the egg is added. The method described above can be modified. So, you can give this soup an elegant combination of flavors if you add a small amount of cream to beaten eggs. In addition, quite often eggs are added to such a soup pre-cooked and finely chopped.

The third change concerns the sorrel itself. You can give a special “sourness” if you season the soup with herbs after it has been removed from the stove. This will preserve the true taste inherent only in this first course.

In addition, it is worth remembering that sorrel soup is, first of all, a rural dish in which everything comes first -still satiety. Therefore, in the process of cooking, together with potatoes, it is worth adding rice.

Cold sorrel soup

This first dish already belongs to Jewish cuisine. To prepare it, you will need 500 grams of sorrel, one and a half liters of vegetable broth, a large onion, sugar, lemon juice, 150 ml of sour cream and two eggs.

The cooking process is as follows: finely chopped sorrel should be poured with broth and boiled for the time required for the mixture to boil. After that, she is left to languish for another fifteen minutes.

Then the soup is seasoned with two tablespoons of sugar and the same amount of lemon juice, left to boil again, but for five minutes.

Meanwhile, beat the eggs and sour cream and mix them with 500 ml of hot broth, which is poured in a very thin stream. As soon as the state of a homogeneous mixture is reached, it is added to the pan, where the rest of the sorrel is boiled, seasoned with two tablespoons of lemon juice and s alted. Then they are removed from the stove, allowed to cool at room temperature and sent to cool for two hours in the refrigerator. After this period, the cold sorrel soup with egg is ready to be served on the table on a hot summer afternoon.

Bon appetit!