Sorrel Soup with Egg, Meatless
Soups • European
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.
Step 5
Pour the soup into bowls and add fresh sour cream. And don't forget to sprinkle with fresh sorrel and herbs!
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