Sorrel soup with rice

Sorrel and rice soup, light, delicious summer soup.

Cooking time 30 minutes


Water (or meat broth) 2 l

Egg 1 pc

Potatoes 2 pcs

Rice 30 g

Sorrel 1 bunch

Arrow of garlic 1 bunch

Green onion (feather) 1 bunch

Salt to taste


Boil the rice separately until half cooked.

Boil broth or water.

Peel and dice the potatoes.

Add rice and potatoes to the pan, cook. When the potatoes are boiled, add the beaten egg and turn off the heat.

Chop all the greens and add to the pan. Salt and mix well. Let it brew under the lid for 10-15 minutes.

Pour into bowls and serve with sour cream.

Bon appetit!