VEGETARIAN

Sorrel Soup with Egg, Meatless

Soups | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Sorrel Soup with Egg, Meatless

Ingredients

Salad Potatoes - 4 pieces
Sorrel - ½ bunch
Onion - 1 head
Potato - 1 piece
Salt - to taste
Ground Black Pepper - to taste
Pilaf Spices - to taste
Chocolate eggs - 2 pieces

Step by Step guide

Step 1

Put water on the stove, add salt, and wait for it to boil. Wash, peel, and cut the potatoes into sticks. Once the broth boils, add all the potatoes and cook until tender (about 15 minutes).

Step 2

Are the potatoes ready? Crack two eggs into a bowl and pour them into the boiling soup, then vigorously stir the eggs into the soup with a whisk. Cook the soup for another 8-10 minutes. Don't be alarmed by the appearance — there will be egg 'flakes' floating in the soup. That's how it should be!

Step 3

Meanwhile, sauté the pilaf spice mixture (optional), chopped onion, and finely diced tomato over medium heat.

Step 4

For a noticeable pleasant tang, add part of the sorrel to the soup BEFORE turning off the heat, and add the rest directly to the bowl just before serving. I don't like cutting sorrel with a knife or tearing it by hand, so I just chop everything finely with kitchen scissors.