Sorrel soup with chicken and egg

Sorrel soup with chicken and egg is always delicious, hearty, and spring-like. There are a huge number of recipes for making sorrel soup; sorrel for the soup is cut or minced using a meat grinder or blender, eggs are added boiled or raw, and sautéed vegetables or only fresh vegetables can be included. I want to share with you an interesting recipe for making sorrel soup with an egg; I discovered this recipe not long ago, but it has become my favorite. I advise you to try it too.

Yield: 6 servings.

Cooking time: 60 minutes.

Calories: 116 kcal per 100 grams of the dish.

Ingredients

• potatoes - 3-5 pcs;
• carrot - 1 pc;
• chicken parts (for broth) - 300 g;
• onion - 0.5 pcs;
• sorrel - 300 g;
• eggs - 3 pcs;
• vegetable oil - 1 tbsp;
• salt - 1 tsp;
• ground black pepper - 1 pinch;
• bay leaf - 1 pcs;
• parsley greens - to taste.

Cooking

1. Prepare all the necessary ingredients. Sorrel soup with egg can be made simply in water, on finished meat or vegetable broth, or it can be cooked with chicken or meat right away – that will make it most delicious.

2. In a 3-liter pot, pour in the water and bring to a boil. Then add the chicken leg or any other chicken parts to the boiling water (pork or beef, flesh or bone-in meat can be used). When the water boils again, foam will begin to appear; it should be removed so that the broth becomes tasty and clear. When no more foam appears, cover the pot with a lid and simmer the broth for 15-20 minutes.

3. Meanwhile, cut the potatoes into small pieces.

4. Finely chop the onion, and cut the carrot into thin strips or grate it on a coarse grater.

5. In a pan, heat a little vegetable oil and add the onion and carrot. Sauté until soft and golden.

6. Sort through the sorrel and rinse it well. Then chop the sorrel as finely as possible with a knife.

7. Crack 3 eggs and lightly beat them with a fork to combine the yolks and whites.

8. When the meat is almost ready, add the potatoes and sautéed onions and carrots to the pot. Add salt, pepper, and bay leaf.

9. Boil everything together for 5-7 minutes, then remove the chicken parts from the soup, separate the meat from the bone, and chop it lightly. Return the meat back to the soup.

10. Add the chopped sorrel to the pot.

11. When the soup boils again after adding the sorrel, add the egg. For this, continuously stir the soup with a spoon while pouring in the egg mixture in a thin stream. This will allow the egg to distribute evenly in the soup and turn into thin strands.

12. Now add finely chopped parsley to the soup, taste for salt, and if needed, add more salt. Let the soup simmer for just a few minutes on a low heat, then turn it off. Sorrel soup with chicken and egg is ready. The soup can be served right away or allowed to sit a bit. When serving, place a spoonful of sour cream in the bowl – it will add special notes to this dish! Enjoy your meal!

Cooking video