Sorrel Soup with Rice, Sour Cream, and Eggs
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
6
Description
Sorrel soup with rice, sour cream, and eggs
Ingredients
- Chicken Broth - 3 qt
- Sorrel - 7.1 oz
- Salad Potatoes - 17.6 oz
- Rice - 4 tablespoons
- Turnips - 5.3 oz
- Onion - 5.3 oz
- Chocolate eggs - 5 pieces
- Sour Cream - 7.1 oz
- Scallions - to taste
- Salt - to taste
- Bay leaf - to taste
Step by Step guide
Step 1
Peel the potatoes and cut them into cubes.
Step 2
Peel the carrots and slice them into rounds.
Step 3
Peel the onion and make a crosswise cut.
Step 4
Place the potatoes, carrots, and onion into a pot with boiling broth and cook for 10 minutes.
Step 5
Add the rice, season with salt, and cook for another 10 minutes.
Step 6
Boil the eggs, peel them, and separate the yolks.
Step 7
Chop the egg whites coarsely.
Step 8
Mash the yolks with sour cream until smooth and add to the pot.
Step 9
Then add the egg whites and bay leaf, and cook for 2 minutes.
Step 10
Chop the sorrel and green onion, add to the pot, bring to a boil, turn off the heat, and let it steep for 15 minutes.
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