Sorrel soup with egg
Cooking time:
30 minutes
Active time:
30 minutes
Complexity:
Average
Sour sorrel soup with half an egg and sour cream - did you also eat this in childhood?
See all recipes category Soup 
5
Recipe "Sorrel soup with egg"
Ingredients for 3-4 servings
sorrel
50 g
egg
2 pcs.
young potatoes
100 g
onions
1 pc.
young garlic
1 clove
fennel
a few twigs
vegetable oil
1 tbsp. spoon
water
1 L
ground black pepper
to taste
salt
to taste
sour cream
for filing
Step 1/9
Boil hard-boiled eggs, transfer to cold water to cool.
Step 2/9
Peel the onion and garlic, chop finely.
Step 3/9
Right in the pan, fry the onion and garlic in vegetable oil until clear, then pour in about 1 litre of water.
Step 4/9
Wash and rub the young potatoes with a brush, cut into small cubes. Add the potatoes to the pot.
Step 5/9
Cook everything together until the potatoes are soft (about 20 minutes), salt and pepper to taste.
Step 6/9
Cut the sorrel.
Step 7/9
Add at the very end of cooking, bring to a boil and immediately remove the soup from the heat.
Step 8/9
Peel and halve the eggs. Crush the dill and add to the soup.
Step 9/9
Pour the hot soup into plates, add half an egg and a generous spoonful of sour cream to each serving. Serve with fresh bread.
Ingredients for 3-4 servings
sorrel
50 g
egg
2 pcs.
young potatoes
100 g
onions
1 pc.
young garlic
1 clove
fennel
a few twigs
vegetable oil
1 tbsp. spoon
water
1 L
ground black pepper
to taste
salt
to taste
sour cream
for filing
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