/ / Recipe Soup with sorrel and egg

Recipe Soup with sorrel and egg

  • Meat broth - 2.5 liters
  • Potatoes - 4 pieces
  • Bow - 1 piece
  • Carrot - 1 piece
  • Eggs - 2 pieces
  • Sorrel - 300 Grams

The recipe for cooking soup with sorrel and egg is verySimple and traditional. This was how our moms and grandmothers cooked, which means that this recipe is time-tested. Therefore, without superfluous forewords, we turn to the story of how to make soup with sorrel and egg: 1. I already had the broth ready, if you do not have it, cook it in the usual way. However, if desired, you can boil the soup and not on broth, and on ordinary water - will get a more dietary option. 2. Let's start with vegetables. Potatoes, onions and carrots, clean and cut. 3. Throw the potatoes into the boiling broth and cook for 15 minutes. 4. At this time in a frying pan in vegetable oil fry onions with carrots to golden. Together with the oil we pour into a saucepan. 5. Sorrel also mine, clean, and put in a pan. And whisk eggs lightly with a whisk, and already in a boiling soup with a neat trickle pour in, stirring constantly. 6. For a few more minutes we hold it under the lid, and then we turn off the fire, and let it rest a little more. That's all! Soup with sorrel and egg is ready. Very simple, fast and tasty. Bon Appetit! ;)

Servings: 6

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