If you like the characteristic sourness of sorrel, then I suggest making a soup with boiled eggs on its basis. They will add additional satiety and interesting taste to the dish.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Sorrel soup is a versatile dish that can be cooked both in winter and in summer. Since this garden plant perfectly tolerates low temperatures, which means it can be frozen for future use. However, the most relevant season for green soup is spring, when this herb only appears after a long winter.
To make the soup especially tasty, you should know some of the secrets and features of its preparation. Therefore, improve your culinary skills and delight your family with new delicious dishes. And the tips below may help you make a real culinary masterpiece out of ordinary soup.
- To make the soup especially tasty, it should be cooked in strong meat broth. Therefore, if time permits, then it is better to cook the meat as long as possible.
- The first component that is added to the broth is potatoes, because it takes the longest to cook.
- If roasting is used, then it must be placed 10 minutes before the end of cooking.
- Sorrel soup is very fond of greens, so you can add them in large quantities, and any: a bunch of parsley or dill, as well as green onions.
- Eggs are most often added to this soup. However, they can be either raw or boiled. This is a matter of taste for every housewife. A raw egg is hammered into a boiling broth, and boiled eggs are cut into pieces and added to the pot at the very end.
- Serving the soup is very tasty with sour cream, which is added to each eater right on the plate.
- Caloric content per 100 g - 58 kcal.
- Servings - 6
- Cooking time - 40 minutes for boiling broth, 20 minutes for making soup
Ingredients:
- Pork - 500 g
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Onions - 1 pc.
- Eggs - 2 pcs.
- Sorrel - 200 g
- Dill - bunch
- Bay leaf - 3 pcs.
- Allspice peas - 4 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - 1/3 tsp or to taste
Cooking sorrel soup with boiled eggs
1. Wash the meat, cut into pieces and put in a saucepan. Any type of meat can be used, a combination of different types is also permissible. Remove the husk from the onion, rinse and add to the saucepan. Also add bay leaves and allspice peas. Optionally, you can make onion frying.
2. Cover the food with water and simmer the broth with the lid closed over low heat for about 10 minutes. When the broth boils, make a small heat and remove the formed foam from its surface.
3. Meanwhile, dice the peeled potatoes and carrots. The potatoes are larger and the carrots are smaller.
4. Then immediately put the vegetables in the pot, turn the temperature higher to bring them to a boil. Then reduce the heat and continue to cook the soup for about 10-15 minutes.
5. When the potatoes are almost cooked, remove the onion from the pot. she gave her taste and is no longer needed in the soup. Also add the sorrel and dill to the pot. I use frozen greens. However, fresh is also suitable, and canned sorrel is still acceptable.
6. While the soup is boiling, boil the eggs in parallel. To do this, dip them in cold water, put them on the stove and cook for 10 minutes until steep. Then fill it with ice water so as not to burn your hands, peel and cut into large cubes.
7. 5 minutes before the end of cooking, lower the sliced eggs, salt and pepper the soup.
8. Allow all products to boil together for a few minutes and pour the soup into bowls. Place a bowl of sour cream in the center of the table so that each eater can put it in a portion for himself.
See also the video recipe on how to make green egg soup.
