Soup from sorrel with egg - two variants of execution

Perhaps there is no better lunch option in the summer than a light and delicious soup of sorrel with egg. It is served warm or cold, cooked lean or on meat or chicken broth. There are many options, some of them are presented here.

Russian traditional

Soup from sorrel and egg to cook is quite simple. The thing is that the very process of creating it takes relatively little time, and this is especially valuable in the summer heat.

So, in order to give your relatives for dinner a delicious soup with sorrel and egg, you should prepare the following ingredients in advance:

• Meat or chicken broth with a volume of two liters;
• Potatoes - if last year, then 4 tubers, if young, then it will take eight pieces;
• Carrots - one piece;
• One onion;
• Two small eggs;
• On one bundle of sorrel and green onion.

The very process of preparation is as follows. In the boiling broth, the potatoes are lowered and left to languish for about fifteen minutes. While the potatoes "come to", carrots and onions are stewed in a small amount of vegetable oil to the state of translucency, and then transferred to a container with broth and potatoes. And again leave to languish for fifteen or twenty minutes.

At the same time as vegetables are cooked in broth, sorrel and green onions are thoroughly washed and finely chopped. Traditionally, they should be added five minutes before the end of cooking. At the same time, you should pour and beaten eggs, mix thoroughly and remove from heat.

Master Tricks

As already mentioned, soup from sorrel with egg can be prepared in many ways, which, however, differ only in some changes in the list of ingredients and the process of creation.

The first one deals with the basis for soup. As a rule, this is a pure broth. But sometimes the housewife prefers to leave meat or chicken in it, preliminarily chopping them.

The second change concerns the way the egg is added. The method described above can be corrected. So, to give this soup an elegant combination of flavors, you can, if you add a small amount of cream to the beaten eggs. In addition, quite often eggs are added to such soup pre-cooked and finely chopped.

The third change concerns sorrel itself. Give a special "sourness" is possible, if the greens to season the soup after it was removed from the stove. This will preserve the true taste inherent only in this first dish.

In addition, it is worth remembering that sorrel soup is, first of all, a rural dish, in which in the first place is still satiety. Therefore, in the cooking process, together with the potatoes, it is worth adding rice.

Cold soup from sorrel

This first dish belongs to the Jewish cuisine. To make it, you need sorrel with a mass of 500 grams, a half liter of vegetable broth, a large onion, sugar, lemon juice, 150 ml sour cream and two eggs.

The process of preparation is as follows: finely chopped sorrel should be poured with broth and send to cook for the time necessary for the mixture to boil. After which she is left to languish for another fifteen minutes.

Next, the soup is filled with two tablespoons of sugar and the same amount of lemon juice, again left to cook, but for five minutes.

In the meantime, you should beat eggs and sour cream and mix them with 500 ml of hot broth, which is poured in a thin trickle. As soon as the state of a homogeneous mixture is reached, it is added to the pan, where the rest of the sorrel is brewed, seasoned with two tablespoons of lemon juice and salt. Then remove from the plate, allow to cool at room temperature and send to cool for two hours in the refrigerator. After this period, cold soup from sorrel with egg is ready to serve on the table in a hot summer afternoon.

Bon Appetit!