- Meat broth - 2.5 liters
- Potatoes - 4 pieces
- Bow - 1 piece
- Carrot - 1 piece
- Eggs - 2 pieces
- Sorrel - 300 Grams
The recipe for soup with sorrel and egg is very simple 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 cook soup and not on broth, and on ordinary water - you 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 is poured into a pan. 5. Sorrel also mine, clean, and put in a pan. And whisk the eggs lightly, and in the boiling soup, with a neat trickle, pour in, stirring constantly. 6. For a few more minutes, we hold it under the lid, and then 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