Sorrel egg soup with carrots

Sorrel soup will help to tone up after a long winter! Sorrel, beloved by many for its sourness, is one of the most frequently used components of Russian cuisine. It contains a lot of vitamin C, which is especially useful in early spring, at a time when, in fact, sorrel begins to grow. Sorrel soup recipe is quite traditional. This is an ordinary sorrel soup that every housewife cooks. And therefore it should be known to any novice cook. There is no meat in this recipe, although soup can be cooked in meat broth. Sorrel soup with egg goes much more often.

Milada

Recipe author

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Composition / ingredients

Servings:

Potatoes (fresh)

800

Carrots

200

Onion

100

Sorrel

400

Eggs

Water

1.5

Parsley root

Vegetable oil

Salt

to taste

Greenery

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 22 % 2 g

Fats 11 % 1 g

Carbohydrates 67 % 6 g

41 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
Take a soup pot, pour water and bring to a boil.
Step 2:
While our water is boiling, we cook vegetables and roots: cut everything into cubes, chop and grind.
Step 3:
Boil the eggs so that they are cool.
Step 4:
Put the potatoes in the water, then, after a few minutes, the parsley root. Carrots and onions, finely chopped, fried in oil, then dipped in soup. Five minutes before the end of cooking, cut the sorrel into strips and throw it into a saucepan.
Step 5:
The readiness of sorrel is determined by the change in its color, it cooks almost instantly, so be on your guard. Together with sorrel, we send chopped eggs into a saucepan. When our food is served on the table, sour cream should be added to each plate. Without sour cream, sorrel soup loses its "zest".