Sorrel soup with egg recipe with photo

For the hot season, when there is no appetite at all, but with a feeling of hunger, sorrel soup with boiled egg will be just right. For summer, Green Sorrel Soup is the most sought-after lunchtime dish with a light, laid-back finish that saturates the body and keeps you feeling full all day.

Cooking time: 30 minutes

As you have already noticed, there are a lot of greens in the list of ingredients, moreover, various. And this is a prerequisite, because summer green soup should not only be light and tasty, but also vitamin-rich.

How to Make Sorrel Egg Soup - Recipe Step by Step

Pour cold water into a saucepan, add potatoes cut into small pieces, bay leaf and cook on the stove until the potatoes are partially cooked, about 15 minutes.

Separately, in a skillet, heat the oil and fry the finely diced onions and carrots over low heat until the vegetables are noticeably softened.

Transfer the sautéed vegetables and the entire contents of the skillet to the potato soup, bring to a boil, and continue cooking for another 10 minutes.

Chop the sorrel and all the greens very finely, put in the cooking vegetable broth, add salt and black pepper to taste. Stir, turn off heat and let the soup steep for 2-3 minutes.

When serving, season sorrel soup with a little fresh sour cream, boil a chicken egg, divide and place in a plate, because the egg is an important component for such a dish.

Alternatively, in winter you can cook such a dish from canned sorrel, and for the little ones, cook a delicious children's sorrel soup with rice, potatoes and carrots, which is perfect for the whole family.