For a delicious soup, make an egg sorrel soup. This versatile dish can be prepared at any time of the year: with fresh herbs in summer and frozen in winter.
- Step by step cooking
- Video recipe
Sorrel soup is prepared in any meat broth with the addition of sorrel. In the classic version, this is a young sorrel, only plucked from the garden. However, sorrel can be frozen in the freezer for future use, and this soup can be cooked all year round. And if you wish, you can generally replace sorrel with spinach or nettle, but then the soup will lose a little of its piquant sourness.
Due to the fact that oxalic acid is in the sorrel, it is advisable to cook this soup in an enamel or stainless pan. In addition, I want to warn you that people with kidney stones, gout and rheumatoid arthritis should minimize the use of this herb. Other similar acids are found in spinach, parsley, Swiss chard, asparagus, chives, and rhubarb.
All other people, green borscht can be safely consumed, while still receiving a certain dose of vitamins. Indeed, sorrel contains many substances useful for the human body, such as vitamins A, C, group B, phosphorus and iron. All this will instill in you cheerfulness and fill you with energy for the whole day.
- Caloric content per 100 g - 32 kcal.
- Servings - 6
- Cooking time - 50 minutes
- Pork - 50 g (can be replaced with another type of meat)
- Potatoes - 2 pcs. (big size)
- Carrots - 1 pc. (big size)
- Onions - 1 pc.
- Eggs - 2-3 pcs.
- Sorrel - bunch (fresh or frozen)
- Dill - bunch (fresh or frozen)
- Sour cream - for serving
- Bay leaf - 3-4 leaves
- Allspice peas - 5 peas
- Salt to taste
- Ground black pepper - to taste
Cooking Sorrel Soup with Egg
1. Wash the meat under running water, cut off all the veins and the film. Cut it into medium-sized pieces of about 3 cm and dip in a 3-3.5 L saucepan. Add bay leaf and peppercorns to the meat.
2. Fill the meat with water, put the peeled onion head to it and put the broth on the stove to cook. When the water boils, reduce the heat to low and cook the broth for 20 minutes. Also, during boiling, foam will form on the surface of the broth - it should be removed with a spoon and discarded, otherwise the soup will turn out cloudy.
3. While the broth is cooking, peel and wash the potatoes and carrots. Then cut the vegetables into cubes: potatoes 2 cm each, carrots - 0.5 cm.
4. After 20 minutes of boiling the broth, dip the potatoes with carrots into it.
5. Boil the vegetables until almost cooked and remove the onion from the pan - it has already given off its taste and aroma. Then dip the sorrel into the pot. If the sorrel is fresh, then rinse it thoroughly in plenty of water, changing it several times to wash out the remnants of the earth and chop it. If the sorrel is frozen, then dip it into the boiling broth without first defrosting it. Choose the amount of sorrel used for the soup yourself, because this is already a matter of taste.
6. Boil the eggs hard-boiled, then refrigerate to make the protein easier to come off the shell, peel and cut into cubes of any size.
7. Season the borscht with salt, black pepper and put the boiled eggs into the pan. Cook all foods together for 5 minutes and turn off the heat. Let the soup steep for 10 minutes and you can serve it with a spoonful of sour cream in each plate.
Watch a similar video recipe for making green borscht with eggs: