Sorrel soup with egg recipe with a photo
For the hot season, when there is no appetite at all, but there is a feeling of hunger, sorrel soup with boiled egg will be just right. For the summer, green soup with sorrel - is the most sought-after lunchtime meal with ease slight aftertaste that nourishes the body and keeps the pleasant feeling of satiety for a whole day.
Cooking time: 30 minutes
As you have already seen, in the list of ingredients a lot of greenery, though varied. And this is a prerequisite, because the old green soup should not only be easy and delicious, but also vitamins.
How to cook sorrel soup with egg - a step by step recipe
The pan pour cold water, add small pieces of chopped potatoes, bay leaves and put on the plate to cook the potato until partial completion, approximately 15 minutes.
Separately, in a frying pan heat the oil and fry over medium heat finely diced onion and carrot until the vegetables are softened noticeably.
Transfer the browned vegetables, and all the contents of the frying pan into the potato soup, bring to a boil and continue to cook for another 10 minutes.
Chop sorrel and all the greens very finely, put into preparing vegetable broth, add to taste Salt and black pepper. Stir, turn off the heat and let the soup infusions 2-3 minutes.
When serving, season with sorrel soup with a small amount of fresh cream, boil an egg, divide and place in a bowl, because the egg for such courses is an important component.
Alternatively, in the winter you can cook a dish of canned sorrel, and for the youngest children to cook a delicious soup of sorrel with rice, potatoes and carrots, that is perfect for the whole family.