Sorrel soup with egg classic

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products for making sorrel soup with egg. You can cook the soup on chicken or vegetable broth, as well as on ordinary water, then you will need literally 20 minutes to prepare the soup. In the recipe, I cooked in broth.

2. Step 2:

   

   Fill the pre-washed chicken or its parts with cold water. You can take a soup set, ham, wings or chicken backs. Put the pan on high heat, at the time of boiling, remove the foam with a spoon, add a little salt, reduce the heat to medium and cook for about 30-40 minutes (until the meat is ready).

3. Step 3:

   

   While the broth is cooking, prepare all the other ingredients. Peel potatoes, carrots and onions. Wash the vegetables well in clean water. Wash the sorrel thoroughly on both sides (each leaf separately to wash off the remnants of sand, earth and other debris). Wash the eggs with a brush, rinse the greens under running water.

4. Step 4:

   

   Cut the potatoes into small cubes, about 1cm * 1cm in size.

5. Step 5:

   

   Fold the sorrel leaves one to one, cut off a couple of centimeters at the base to get rid of the stems. Next, cut the sorrel into thin strips (as in the photo).

6. Step 6:

   

   In a separate deep bowl, beat 3 eggs and stir them with a fork.

7. Step 7:

   

   Grate the carrot on a fine grater, and cut the onion into as small pieces as possible.

8. Step 8:

   

   Heat a little vegetable oil in a frying pan, send the carrots and onions to fry over high heat. It is not worth frying for a long time, just a few seconds, until the onion becomes slightly transparent.

10. Step 9:

    

    Remove the meat and bones from the broth, make the stove to the maximum, send the potatoes to the pan and after boiling, cook over moderate heat until tender (about 15 minutes).

11. Step 10:

    

    Add the roast to the pan, stir and cook for about 2-3 minutes.

12. Step 11:

    

    The last steps are left. Make the fire maximum again. Send sorrel to the soup, mix.

13. Step 12:

    

    Then pour in a thin stream of egg.

14. Step 13:

    

    At the same time, stir the soup with your free hand with a fork or spoon so that an egg "cobweb" is formed. Let it boil for just a few seconds, during which time the sorrel and eggs will reach full readiness.

15. Step 14:

    

    Try the soup with salt, add salt if required. Add finely chopped herbs to the pan (dill and green onions are perfect). Remove the pan from the stove and let the soup brew for at least 10 minutes.

16. Step 15:

    

    When serving, add ground pepper to each plate as desired. Very tasty with sour cream!