Sorrel Soup

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

The presence of lemon juice in the ingredients depends on the season: winter sorrel can be quite bland and often lacks acidity, while May sorrel can do without any additional tang.

Ingredients

Chicken Broth - 0 qt
Potato - 5 oz
Chicken Egg - 3 pieces
Sorrel - 5 oz
Onion - 0 oz
Carrot - 0 oz
Lemon - ⅓ pieces
Sour Cream - 10 oz
Bay leaf - 1 piece
Vegetable Oil - 5 fl oz
Parsley - 0 oz
Dill - 0 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Wash the sorrel, roughly chop the leaves, and place the torn stems in a pot. Cover with chicken broth and let it simmer for five minutes. After that, strain the broth through a fine sieve and cheesecloth (or a towel) to remove any fine sand that may remain on the sorrel even after washing.

Step 2

Peel the carrot and grate it coarsely, then dice the onion. In a preheated skillet, pour in some vegetable oil and sauté the carrot and onion over high heat until golden brown, stirring occasionally.

Step 3

Strain the broth and return it to the stove. While it comes to a boil, peel a large potato and cut it into cubes about 1 cm on each side. Add the potato to the boiling broth along with the prepared mixture of carrots and onions, and a bay leaf.

Step 4

While the potatoes are boiling in the broth (this will take about ten to fifteen minutes — they should become soft), crack three eggs into a bowl and lightly whisk them with a whisk until smooth.

Step 5

As soon as the potatoes are ready, squeeze a little lemon juice into the soup — about 10 ml should be enough, but you can adjust the amount depending on the acidity of the sorrel.

Step 6

While continuously whisking the soup, gradually pour the beaten eggs into the pot. Keep stirring until they thicken and form strands. Season with salt and pepper to taste.

Step 7

Add the chopped sorrel to the soup, stir, and let it simmer for a few minutes—no more than five. Then stir again and remove the pot from the heat. Separate the parsley and dill leaves from their stems and finely chop the leaves.

Step 8

When serving, sprinkle the sorrel soup with fresh herbs (about a couple of grams per serving) and add a tablespoon of sour cream — although you can add more, it will only enhance the flavor.