The sorrel soup has a pleasant sour and delicate aroma. Meat broth and boiled eggs give a special satiety. Make a perfect sorrel և egg soup with this classic recipe.
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Sorrel soup is loved all over Eastern Europe. It is known that it was prepared by settlers in North America. The first dish of this rich vegetable is in the Jewish national cuisine. In some lands fried flour is added to sorrel soup, in some countries rice, and in some countries egg yolk. Sometimes spinach, celery leaves, wild garlic, nettle and even twigs are used instead of sorrel or together. However, most gourmets are most familiar with the classic version, that is, boiled eggs և potatoes.
Category: Basic course:
Preparation time. 10 minutes
Cooking time. 30 minutes
Calories per serving. 395 kcal
1. Prepare the broth
Wash the pork ribs with cold water. Instead, you can use other parts of the body, such as the calf, back, or chest. Suitable for beef or chicken. The main thing is that the meat is with bones.
Cut the meat into pieces weighing 150-200 g, put it in a 3-liter saucepan. Fill raw meat with water and bring to a boil over high heat. When the broth boils, gather the foam, salt ակը reduce the heat to a minimum. To make the broth transparent, move the pan a little to the side so that the liquid boils only on one side.
Cover the broth with a lid և continue cooking the broth for 1.5 hours. The cooked meat in the broth should be separated from the bone.
2. Prepare vegetables and eggs
Fill the eggs with cold water and bring to a boil (10 minutes after boiling). Fill boiled eggs with cold water. When they cool, peel them և Cut 3 pieces into small strips and cut the other two pieces in half lengthwise.
Wash and clean onions, carrots and potatoes. Put the sorrel in a colander and wash it under the tap. Dry immediately with a strainer or put on a half-folded paper towel.
Cut the onion into small cubes, the potato into 1 cm thick slices, mash the carrot. Cut the sorrel into 15-20 mm wide strips.
3. Prepare the sauce
Heat the pan over medium heat. Pour 1 tbsp. l. vegetable oil. If there is already fat on the surface of the broth, you can grate it և use it instead of butter.
Put the sliced onion in a frying pan, stirring constantly, fry it until it becomes translucent. Add chopped carrot. Continue to make the sauce, stirring until the carrots are soft. Then set the pan aside.
4. Send the potatoes in the broth
When the meat is completely cooked, add the potatoes to the broth. Before that, you can get the meat, remove the bones, or leave everything as it is. Cover the pot with a lid and cook the soup over medium heat until the potatoes are soft.
5. Put sorrel sauce in the soup
When the potatoes are completely cooked, add the fried onions and carrots to the broth. Immediately add chopped fresh sorrel and boiled eggs. Mix the soup, bring it to the boiling point, remove from the heat after 2-3.
6. Prepare the soup to serve
Let the soup cook covered for 10-15 minutes. Before serving, pour into separate plates, season with sour cream, if desired, with any fresh herbs. Put half of the egg on each plate, with the yolk on top.