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Russian · Soups
Sorrel and Egg Soup
A traditional summer soup featuring the tang of fresh sorrel, hearty potatoes, and a delicate egg ribbon finish.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
First, get the broth on the stove to simmer.
2
Next, sauté the onions in a skillet until golden, toss in the carrots and cook until softened, then add the tomatoes and let everything stew until tender.
3
Remove the meat from the broth and dice it up.
4
Toss in the potatoes and boil until fork-tender.
5
Return the meat to the pot along with the veggie sofrito and the chopped sorrel.
6
Whisk the eggs in a bowl and drizzle them steadily into the soup while stirring constantly.
7
Season with salt to taste and let it simmer for another 1-2 minutes after it comes to a boil.
8
Garnish with fresh herbs and serve with a dollop of sour cream.
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