Sorrel soup with egg

Sorrel soup with egg is a comforting dish, ideal for cool days, full of flavors and nutrients. This recipe will not only delight you with its delicious taste but is also a fantastic way to incorporate green vegetables into your diet. Moreover, it is a simple, quick, and versatile recipe that can be adapted according to your preferences. Let's explore together how to prepare this tasty soup, step by step!

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4-6

Ingredients

- 300 g fresh sorrel (about 4-5 large stems, as it reduces when boiled)
- 1 large onion
- 1 bell pepper (can be fresh or frozen)
- 2 tomatoes in juice (or 200 ml tomato juice)
- 1 large carrot
- 1 small parsnip
- ½ celery (half of a medium-sized celery)
- 3-4 medium potatoes
- 30 ml olive oil (or sunflower oil)
- 1 liter homemade borscht (previously heated)
- Salt and seasoning, to taste
- Fresh lovage for garnish
- 2 eggs
- 2 heaping tablespoons of flour

Preparation

1. Preparing the vegetables
Start by washing all the vegetables well. Peel the onion, carrot, parsnip, and celery, then chop them into small cubes. The bell pepper can be sliced into strips, and the potatoes into medium-sized cubes.

2. Boiling the vegetables
In a large pot, add 1.5 liters of water, a tablespoon of salt, and 30 ml of olive oil. Add the chopped vegetables (onion, pepper, carrot, parsnip, celery, and potatoes) to the water. Let them boil over medium heat for about 15-20 minutes until they become soft.

3. Preparing the sorrel
In the meantime, take the sorrel stems and blanch them in hot salted water for 2-3 minutes. Then, drain and chop them finely. This method will not only reduce the bitterness of the sorrel but will also keep its vibrant color.

4. Adding the tomatoes
After the vegetables have boiled, add the tomatoes in juice (or tomato juice) to the pot. They will add a pleasant taste and a beautiful color to the soup. Let everything boil together for another 5 minutes.

5. Incorporating the sorrel
Add the chopped sorrel to the pot and let it boil for 3-4 minutes. This step will blend the flavors and give the soup a pleasant texture.

6. Dressing the soup
In a bowl, beat the two eggs together with the flour and a pinch of salt until you get a smooth mixture. Then, put this mixture in a plastic bag and cut a small corner. When the soup is boiling, gently squeeze the mixture into the pot, allowing the egg lumps to form. Let it boil for 2-3 minutes, then turn off the heat.

7. Finalizing
Chop the lovage finely and add it to the soup, mixing well. You can also add more lovage to the plate when serving.

Serving

Sorrel soup with egg is served hot, but it is just as tasty cold, especially on summer days. You can accompany the soup with fresh green onions, which will add a crunchy and fresh note. This combination is highly appreciated and will transform the meal into an unforgettable culinary experience!

Tips and Tricks

- How to choose sorrel? Look for fresh, green, and healthy leaves, without spots or yellowness. Young sorrel is less bitter and sweeter.
- Fried egg soup variation: If you prefer a different texture, you can fry the eggs separately until golden, then cut them into cubes and add them to the soup. This will add a crunchy note to your soup.
- For a more intense flavor: You can add some spices, such as black pepper or even a pinch of chili for a touch of heat.

Nutritional Benefits

Sorrel soup is rich in vitamins and minerals, being an excellent source of vitamins A, C, K, and iron. Sorrel contains antioxidants that help strengthen the immune system. Additionally, it is low in calories, making it an ideal choice for those looking to maintain a balanced diet.

Frequently Asked Questions

- Can sorrel soup be frozen? Yes, but it is recommended not to add the eggs before freezing. Add them only after thawing and reheating.
- Can I use other vegetables? Absolutely! You can add zucchini or green beans, depending on your preferences and what you have on hand.
- What can I combine with sorrel soup? It pairs perfectly with homemade bread or warm polenta, and a glass of natural yogurt will wonderfully complete the meal.

Sorrel soup with egg is not only an easy recipe but also a true delicacy that brings comfort and health to your table. Try it and let yourself be carried away by its flavors! Enjoy your meal!

 Ingredients: Stevie (as much as needed, as it reduces when boiled) One large onion One bell pepper (fresh or frozen) Tomatoes in broth (or tomato juice, or broth) One carrot One small parsnip Celery (half of a medium-sized celery) 3-4 medium potatoes 30 ml olive oil 1 liter of homemade borscht Salt, seasoning Green lovage 2 eggs 2 heaping tablespoons of flour For dressing:

 Tags:  sorrel soup stevie