Sorrel soup. How to make sorrel soup? Sorrel soup: recipe, photo Sorrel soup recipe

04.02.2024 Restaurant notes

When the snow melts and the first greenery appears, the body, exhausted over the winter, craves to replenish its supply of vitamins. The end of March and April is the time to switch to pasture! The first greens of young nettle (which, by the way, do not sting at all), sorrel, spinach, beet tops and even dandelion contain a huge amount of vitamins and other useful substances. After May, the amount of gluten and fiber in this foliage increases, and it loses its taste. Let's take advantage of the moment and find out how to make sorrel soup. There are a lot of recipes for this dish. It is prepared with meat, chicken and mushroom broths. There is also an absolutely lean option, made with vegetable broth. This soup can be served either hot or cold. To make it more filling, you can add cream, dumplings, a boiled egg or cheese. The only thing a novice cook who doesn’t yet know how to make sorrel soup needs to remember is that the tender leaves are placed in the pan at the very end of cooking. This way the vitamins will be preserved and the ingredients will not boil over.

Classics of the genre. Bouillon

Before looking at different vintage versions of soups that contain sorrel, let's study a classic recipe from my grandmother's notebook. Usually this spring dish was prepared with chicken broth. The result is a very rich, satisfying and amber sorrel soup. The recipe starts by making chicken broth. We take a large saucepan, pour two liters of cold water into it, put the washed soup set or 2 legs in it and put it on the fire. After boiling, reduce the gas and skim off the foam. Peel the carrots and just wash the onion. Cook the chicken along with the vegetables over low heat until the meat is completely cooked. A quarter of an hour before it’s ready, salt the broth, add 2 peppercorns and a bay leaf. Strain the broth through a colander or sieve. Throw away the vegetables, remove the meat from the bones, cut into pieces.

Classic sorrel soup

Now that our broth is ready, we can proceed to the second stage. To do this, peel, wash and cut 2 potatoes into cubes. Place in boiling broth and cook for about 20 minutes. Finely chop a small onion. Half a carrot, three large ones. Fry the onion in vegetable oil until soft. Then add carrots to it, lightly salt and pepper. When the vegetables turn golden, add this frying to the pan. Cook for another 5 minutes. And only now do we remember that sorrel soup is on our agenda. The recipe calls for sorting and washing a bunch of greens, trimming the stems, and coarsely chopping the leaves. First we throw chicken meat into the pan, followed by sorrel. After this, cook the soup for exactly two minutes. Turn off the heat and let it brew under the lid for a quarter of an hour. Serve with a spoonful of sour cream in a plate.

Sour cabbage soup for vegetarians

If you don’t yet know how to make sorrel soup without meat, here’s a simple recipe. The richness in this dish will be provided by Adyghe cheese, and the aroma will be provided by numerous spices. Boil 1-2 potatoes, cut into cubes, in a liter of water. Roughly chop three small carrots. Heat a little vegetable oil in a frying pan and throw in half a spoonful of turmeric, cumin and other spices (to taste). After a couple of seconds, add grated carrots to the spices. Saute it, stirring. Three 100 grams of Adyghe cheese directly into the frying pan. Stir quickly and turn off the heat after a minute. Wash a large bunch of sorrel, sort it out, and chop the leaves coarsely. If the potatoes have already become soft, add the contents of the frying pan to the vegetarian soup. After two minutes, throw in the sorrel. Salt the soup and season with ground black pepper. In a minute the soup is ready. Pour into plates, sprinkle with dill, add a spoonful of sour cream.

The sour taste of the first greens harmonizes perfectly with the fresh and satisfying boiled egg. Many housewives use this. And the dish seems to be richer. In most cases, half a hard-boiled egg is placed on a plate and poured over the prepared soup. But in this recipe we propose to do something completely different. To do this, pour 5 diced potatoes with 3-4 liters of broth (or water), cook until tender. Then wash 3 or 4 bunches of sorrel (700 grams), chop the leaves not very finely, and place them in a saucepan. Break a dozen eggs into a bowl and beat lightly with a fork. As soon as the soup begins to boil again after immersing the sorrel in it, pour the eggs into the broth in a thin stream. Stir to form “strings” of coagulated protein. Salt and pepper to taste, turn off the heat. Sprinkle the finished soup with chopped onion and dill. With sour cream the dish will turn out even tastier.

Sorrel soup: recipe with beef broth

It would be ideal to use veal brisket in this dish. Chop 1.5 kilograms of meat on the bones into three parts and fill with cold water for half an hour. After this, we drain the liquid with the blood. Fill with water again and cook together with the onion in the peel over high heat. As soon as it boils in the saucepan, reduce the heat and skim off the foam. After an hour and a half, add salt and pepper to our soup. In the meantime, let's start frying. This technique is often used when cooking first courses. Therefore, if you are thinking not only about how to make sorrel soup, but also create some other culinary masterpiece, you can also use it. To do this, saute 2 finely chopped onions in a mixture of butter and vegetable oils. Add grated carrots and finely chopped tomato without skin (you can replace it with a spoon of tomato paste). Add a little broth from the pan and simmer under the lid for about a quarter of an hour. When the meat becomes soft and stops bleeding when pierced, take it out and separate it from the bones. And we filter the broth itself through cheesecloth or a sieve into another container. Then we put 6 chopped potatoes into the boiling soup, and we also send the finished frying there. Wash three bunches of sorrel, chop the leaves coarsely, and also put them in the broth. Beat three eggs with a fork and, stirring the soup in the pan in a circle, pour them in in a thin stream. Return the meat to the broth. Season the dish with pepper, cloves, and salt as needed. After 10 minutes the soup is ready.

Sorrel chilli

When it's hot outside, you want something refreshing and not too greasy. It is best to serve cold sorrel soup to your family for lunch on a summer afternoon. It does not require kvass or kefir, although you will still need a glass of sour cream. Let's boil a liter of water, put the leaves of two bunches of sorrel there - this time finely chopped. After three minutes, turn off the heat and cool the broth. Now add a glass of sour cream and salt to taste. Separately, cook two potatoes in their skins. Peel and cut into cubes. Grind a large cucumber and a bunch of radishes in the same way. Chop small bunches of green onions and dill. Mix all the vegetables and herbs in sour cream and sorrel broth. Before serving, place a few slices of boiled egg on each plate.

Summer okroshka

This is a real vitamin bomb. Okroshka is made in almost the same way as cold sorrel soup, but in addition to the main ingredient, sorrel, you also need to take other greens. Young nettle, a little wild garlic, dill and parsley leaves go very well. If you want to use beet greens, you need to remember that they are firmer and take a little longer to cook. Therefore, it must be dipped into boiling water first. In order not to have to worry about cutting the leaves, you can first chop them coarsely, boil them, and then grind the green broth in a blender. The fat content of the dish can be adjusted using sour cream, ayran or kefir. Mixing the dairy product with beef, pork or chicken broth makes a very nutritious but light-tasting green sorrel soup.

Easy to prepare

If you have a multicooker in your home, you can use this useful kitchen device. Regardless of the brand of machine, cooking will be less energy-intensive. Consider a recipe using chicken broth. Chop the onion into half rings, three carrots, and finely chop three cloves of garlic. Pour a spoonful of vegetable oil into the multicooker bowl and sauté the vegetables with the lid open in the “frying” mode. Wash 800 grams of chicken (thighs, legs or wings) and place on the bottom. Fry a little. Add 5 diced potato tubers. Pour three liters of cold water, close the lid and set the “quenching” mode for an hour. After the signal, remove the chicken, return the meat to the broth, and discard the bones. Add finely chopped sorrel leaves (150 g), salt, pepper, dried dill. Continue simmering for another 15 minutes. Sorrel soup in a slow cooker is ready. Serve it with a boiled egg and sour cream.

Quick soup

To save time and not have to deal with meat, you can simply open a can of stew. We fry with 2 pinches of sugar and a teaspoon of flour. Cut four potatoes, add water, bring to a boil, cook for 10 minutes. We spread the roast and stew. Boil a little more, add a large bunch of chopped sorrel. Season to taste and add salt. If sorrel soup with stew does not seem particularly sour to you, you can adjust its taste with lemon or lime juice.

Most housewives call sorrel soup more familiarly and affectionately – green borscht or green cabbage soup. This sour seasonal herb is extremely beneficial! And we must take advantage of the opportunity when fresh sorrel appears in the beds or on the shelves, and prepare delicious hot and cold dishes from it.

If you like soups with a little sourness, then you will definitely like this.

Recipes made from fresh sorrel are impressive with bright colors and do not require expensive products. There are dishes here for lovers of pork with fat, and for gourmets who care about the color scheme and their figure. By the way, you can prepare sorrel for future use and treat yourself to hot sorrel soup in winter.

Sorrel soup: classic recipe

Our grandmothers and great-grandmothers prepared green cabbage soup according to the classic recipe. Sorrel soup is rightly called the king of spring soups, and it can be prepared from the simplest ingredients.

Ingredients:

water or broth - 1.5 l;
sorrel – 2 bunches;
potatoes – 2 pcs;
boiled eggs – 2 pcs;
butter – 20 g;
salt, pepper and favorite seasonings.

You can store the broth with pieces of meat in the freezer for up to 1 month and use it to make quick soups! To transfer the frozen broth into a saucepan, just hold the container with the broth under hot water.

Preparation:

Coarsely chopped potatoes are placed in a saucepan with water or broth. They should boil and give the future soup a pleasant taste and thickness.

Don't forget to salt the broth and add your favorite spices!

We cut the sorrel, to do this we roll the leaves into a tube and after cutting we get long sour strips. In a frying pan with heated butter, lightly simmer the sorrel, then all the beneficial properties of the herb will be “sealed” in the leaves.
Stewed sorrel is added to the broth with boiled potatoes. The taste of butter will give the soup smoothness and the necessary fat.
In a separate bowl, boil 2 chicken eggs. Finely chop or mash the cooled eggs with a fork.

Pour aromatic soup into a bowl, add crackers, sprinkle with chopped eggs and add a spoonful of sour cream! It turns out incredibly beautiful and just as delicious!

Recipe for sorrel soup with egg

If you don’t like thin sorrel soup, then green cabbage soup will get the desired thickness from cereals and boiled eggs. Sometimes, when preparing sorrel soup, millet or rice, previously soaked in cold water, is added to it.

Ingredients for green borscht with egg:

water or broth – 1.5-2 l;
sorrel – 2 bunches;
potatoes – 2 pcs;
eggs – 2 pcs;
onion – 1 piece;
carrot – 1 piece;
millet or rice - 3 tbsp. spoons;
celery root, parsley and dill.

Preparation:

The broth for sorrel soup is cooked for 1-2 hours. You can use pork, chicken or turkey leg.

Add spices, chopped potatoes and pre-soaked cereal to the finished boiling broth.
Grated carrots, onions and celery – the root gives a specific flavor, so it’s not for everyone – fry it in vegetable oil. Add to soup.
Cut the sorrel into strips.

Any fresh herbs are added 3-5 minutes before the end of cooking! Sorrel stalks can also be used in soup if they are finely chopped!

After adding all the green ingredients, cook for 3 minutes, turn off and wait 15 minutes for all the aromas and flavors to reunite.

When serving, decorate with sour cream, chopped eggs or their halves.

How to cook sorrel soup with egg and chicken: the simplest recipe

The simplest, and most importantly, healthy sorrel soup is made from chicken broth. You can use breast meat in the recipe - this is an option for dietary borscht, or chicken legs - for rich aromatic soups.

Ingredients for the soup:

sorrel – 2 bunches;
chicken leg – 1 piece;
potatoes – 3-4 pcs;
carrots and onions – 1 piece each;
eggs – 3 pcs;
spices and other herbs.

Eggs can be washed and boiled together with chicken legs. After 15 minutes, take them out and place them in cold water!

Preparation:

Prepare frying from chopped carrots and onions.
The chicken is cooked with diced potatoes and fried vegetables are added to it.
Finely chopped greens are the last to be added to the soup.

After boiling, cook for another 2-3 minutes! Serve in a beautiful bowl with a dollop of sour cream!

Eggs can be added to green borscht in 3 ways: finely chopped, sliced into slices or halves, or you can pour them in a thin stream into a boiling broth! Then beautiful “clouds” will float in the soup.

Sorrel soup with meat: tender beef or pork

The rich sorrel soup with meat will please the owner of the house. The recipe includes the healthiest ingredients, a variety of vegetables and pork tenderloin, and the cooking process will bring pleasure to any busy housewife.

Let's prepare the necessary products:

pork or beef pulp – 1 kg (with fat);
sorrel – 1 bunch (300 g);
potatoes - 3 pcs;
onion and carrot – 1 piece each;
eggs – 3 pcs;
green onions, dill, parsley.

For spices we use bay leaf, black pepper, salt and celery root.

Preparation:

Place the meat in 2.5 liters of cold water and cook for 2 hours. When all the foam has been removed, do not forget to add salt and spices so that the pork absorbs all the aromas and gives off its taste.
Boil the eggs for 15 minutes, and fry the chopped onions, carrots and celery in olive oil.
When the pork is boiled to the desired softness, the broth must be strained and proceed with the final part of the culinary masterpiece.
Diced potatoes and fried vegetables are added to the broth with pieces of meat. Let the ingredients boil thoroughly and add chopped sorrel and other herbs.
The soup will simmer for a couple more minutes and you can add boiled eggs. To suit the housewife's taste, they can be finely chopped, grated or served in neat halves.

A spoonful of sour cream or mayonnaise will add the finishing touch to the plate!

Recipe for sorrel soup with mushrooms

Light sorrel soup with mushrooms is prepared quickly and fills the house with mouth-watering aromas. The recipe is simple, and neither the children nor the beloved husband will be able to resist the temptation to try the delicious soup.

For this culinary masterpiece you will need:

water or broth - 1.5 l;
champignons – 250 gr;
potatoes – 2 pcs;
sorrel – 1 large bunch;
onion and carrot – 1 piece each;
spices, herbs and boiled eggs for decoration.

Preparation:

Place diced potatoes, grated carrots and mushrooms into hot water or broth. We put the whole onion in there so that during the cooking process it gives off its taste.

Don't forget to add your favorite spices, for example, bay leaf and peppercorns!

Boil the vegetables until tender. Remove the onion and bay leaves.
And we launch the final ingredient - fresh sorrel and any herbs to taste.
After 2-3 minutes, turn off the soup and let it brew.

Before serving, add a spoonful of homemade mayonnaise and chopped boiled eggs to each plate.

If mushroom soup with sorrel was boiled in water, then it can be eaten cold!

Sorrel cream soup

The delicate consistency of puree soups is especially popular among older people. Sorrel cabbage soup can be easily prepared in the form of an airy cream and add exquisite notes to the recipe with the help of additional ingredients.

To prepare you will need:

water or broth - 1 l;
sorrel – 2-3 bunches (400 g);
potatoes - 3 pcs;
cream cheese – 150 gr;
cream – 100 ml;
onion – 1 piece;
garlic, green onion, spices;
boiled egg - 1 pc for decoration.

Preparation:

In a heated frying pan with olive oil, fry the onions, crushed garlic and add spices so that they open up and release their aromas.
We also send finely chopped potatoes there. Fry and add hot water or broth.
Throw pieces of cheese into the boiling soup and pour in 100 ml of heavy cream. 3-5 minutes before readiness, lower the sorrel and other greens.
Remove from heat, let cool slightly, and puree the soup with a blender. Before serving, decorate with a slice of boiled egg.

Sorrel can be cooked for no more than 3 minutes to preserve color and beneficial vitamins!

I suggest you watch a video recipe for making a classic sorrel soup with meat

Bon appetit and see you new recipes!

Sorrel soup is a healthy first course, which is recommended to be prepared after winter vitamin deficiency, because it contains a lot of necessary elements.

Classic sorrel soup with eggs is the simplest recipe with a minimum set of ingredients.

Required Products:

two eggs;
carrot;
seasonings at your discretion;
300 grams of sorrel leaves;
two potatoes;
400 grams of meat.

Cooking process:

Prepare broth based on the selected meat. You can use plain water, then the dish will be lighter.
In a separate container, you need to boil the potatoes and carrots with peels.
We clean the vegetables and throw them into boiling broth or water. We also put chopped sorrel there and season with spices.
Beat the contents of the eggs a little and carefully add them to the soup, it should boil at this time. We wait until the eggs have curled and that’s it, you can remove them.

With Chiken

Sorrel soup with chicken is another way to make a delicious and satisfying lunch for the whole family.

Required ingredients:

300 grams of sorrel;
a piece of chicken fillet;
one carrot and onion;
seasonings as desired;
two potatoes.

Cooking process:

Cook the meat over low heat for about 30 minutes to create a broth, then remove it to a plate.
In the resulting mixture, put the diced potatoes. Turn the carrots and onions into small pieces, fry for a while until golden brown, add to the soup and cook for five minutes.
Now add chopped sorrel and selected seasonings to the rest of the products and keep on the stove for two minutes.

Lenten soup

Lenten sorrel soup is an easy dish for fasting or a diet with lots of vitamins.

Required Products:

one carrot;
three potatoes;
200 grams of sorrel;
one tomato;
various herbs and seasonings.

Cooking process:

Grind all the above ingredients into cubes.
Place a container of water to boil and throw in the potatoes.
After 10 minutes, add carrots, tomatoes and sorrel.
All that remains is to add the greens and any seasonings to your taste, hold for a couple more minutes on the fire until the vegetables become completely soft and the dish is ready.

Quick soup with stew

Sorrel soup with stewed meat - a recipe for when you have very little time, but you need something tasty, filling and with meat.

Required Products:

three potatoes;
two eggs;
small can of stew;
carrots and onions;
various seasonings;
200 grams of sorrel.

Cooking process:

To prepare sorrel soup according to this recipe, we do not need a frying pan. All actions can be done immediately in a saucepan.
Place the stew in it, fry for a while, add chopped onion, then carrots and keep until the vegetables become soft.
We fill the contents with water, and when it boils, you can throw in the cubes of potatoes.
When it is almost ready, add chopped sorrel, various herbs and selected seasonings, keep for a couple of minutes and remove from heat. Serve with halved boiled eggs.

In a slow cooker

Soup cooked in a slow cooker retains much more nutrients than soup made on the stove in a regular saucepan.

Required Products:

bulb;
two eggs;
any meat weighing 300 grams;
carrot;
seasonings as desired;
three potatoes;
100 grams of sorrel.

Cooking process:

First put the meat cut into medium pieces into the cup.
Add grated carrots, onions and diced potatoes to it. At this stage, season everything with the selected spices to your taste. If you want, you can fry the vegetables a little in the “Baking” mode for 10 minutes.
We fill the contents with water, preferably so that it is already hot, and set the device to “Quenching” mode for one hour.
Five minutes before the cooking time ends, pour lightly beaten eggs and sorrel pieces into the soup. We wait until the program finishes working and we can submit.

Canned or frozen sorrel soup

Since the sorrel season is short, it is worth freezing or rolling it in advance, so that you can prepare a healthy dish at any time of the year.

Required Products:

four potatoes;
350 grams of meat;
400 grams of canned sorrel;
two eggs;
various seasonings;
bulb.

Cooking process:

As always, we prepare broth from meat: cook chicken for about 30 minutes, and something else for about an hour.
After the base is ready, remove the meat; if desired, you can cut it and put it back.
Add potatoes, chopped into small cubes, fried onions and keep the dish on the stove until the potatoes become soft.
All that remains is to lay out the chopped sorrel and carefully pour in the slightly beaten contents of the eggs. In just a couple of minutes the dish can be served.

Soup - puree

It turns out that sorrel can be used to make not only standard soup, but also puree soup.

Required Products:

50 grams of sorrel;
two potatoes;
seasonings as desired;
a small jar of sour cream;
25 grams of butter;
bulb.

Cooking process:

It’s better to start cooking right away in the pan, so as not to transfer anything later. Heat a small amount of oil in it and fry the chopped onion.
Fill the contents with the required amount of water, bring to a boil and throw in the cubes of potatoes, wait until they become soft.
All that remains is to add the sorrel, hold the dish for another three minutes, then grind it in a blender into a mushy mass, pour in the sour cream and puree it.

200 grams of sorrel;

350 grams of any meat.

Cooking process:

First, prepare the broth by boiling the meat for about an hour, seasoning it well with spices.
If desired, the meat can be removed or chopped and put back into the dish.
To what happened, add the diced potatoes, keep them on low heat until they become soft.
We keep the chopped vegetables in a hot frying pan for some time until they are beautifully browned and put into a dish.
It is advisable to pour boiling water over the nettle before use, then it will not be so prickly. We turn it and the sorrel into pieces and add them to the other ingredients.
All that remains is to add the boiled eggs, cut into small pieces, hold for another minute and remove from the stove.

Required Products:

tomato;
two eggs;
seasonings as desired;
150 grams of sorrel;
three potatoes;
onions and carrots, one each;
one processed cheese.

Cooking process:

Peel the tomato, you can use tomato paste instead.
In a hot frying pan, bring the chopped onion, grated carrots and tomato until golden brown.
Place the pre-chopped potatoes into water, bring to a boil and hold until they become soft. After this, lay out the prepared vegetables.
Grate the cold cheese, chop the sorrel and combine with the broth. Pour in the lightly beaten eggs, mix, wait until they set, this takes literally three minutes. Turn off the heat and after 15 minutes the soup can be served.

Simple and delicious soup recipes for every day

Delicious sorrel soup is not at all difficult to prepare. Just look carefully at our detailed cooking recipe with photos and videos. Surprise your family!

1 hour 30 minutes

145 kcal

4.78/5 (18)

In spring and early summer, our body requires a lot of vitamins that were wasted over the winter. In addition to various salads, young sorrel can come to our aid. It contains a large composition of useful substances that we need. For example, it contains even more vitamin C than apple pulp.

These are B vitamins, which strengthen our nerves, heart and entire body. It also contains the potassium, iron and phosphorus we need, as well as the “beautiful” vitamins A and E. It contains a lot of vitamin C and organic acids such as sorrel, apple and lemon.

Sorrel does not lose its qualities when frozen and preserved. Therefore, it can be used all year round. Sorrel is choleretic, hemostatic and anthelmintic. It would take a long time to list all the advantages of these wonderful green leaves.

I offer you a recipe for a vitamin-rich and very tasty soup with sorrel and egg. It cooks quite quickly and, in combination with fresh herbs, turns out not only tasty, but also very healthy. You can prepare sorrel all year round: in the summer - from fresh sorrel, in the winter - from frozen. In a similar way, you can prepare soup with another popular healthy herb - sour cabbage, or, as it is popularly called, Bashkir cabbage.

List of required ingredients

Kitchenware: grater, frying pan, cutting board, saucepan, saucepan.

Cooking sequence

For soup it is better to use lean meat. I prefer veal, and sometimes I make this chicken soup. You can also make this soup without any meat at all, and it will also be very tasty.

Cooking broth

Basic preparation

While the meat is cooking, put the eggs in a saucepan or small saucepan, fill with water and cook for about 10 minutes. Then fill them with cold water and cool.
Let's start with the vegetables. They need to be cleaned and washed. Grate the carrots on a coarse grater and chop the onion into small pieces.
Heat a frying pan, pour a little oil and add carrots and onions. Stir occasionally and fry until golden brown.
Cut the potatoes into medium-sized cubes.
As soon as the broth is cooked, remove a piece of meat from it and put the potatoes in the pan. If your meat was cut immediately, then there is no need to remove it. Then cut the cooled meat into pieces, and if it is chicken, then first remove the bones and only then cut it.
Add salt to the pan and cook until the potatoes are ready for 15-20 minutes.
During this time, peel the cooled eggs and cut them into small cubes. You can also season the soup with a raw egg - to do this, you need to beat it with salt and spices and pour it into the boiling broth in a thin stream, stirring constantly.
Wash the sorrel thoroughly and cut into thin strips. You can use fresh frozen or canned sorrel, but keep in mind that it already contains salt.
When the potatoes are cooked, put the roast, sorrel and eggs into the pan.
Let's cook our soup again 8-10 minutes and turn off.
Chop fresh herbs, and, if desired, green onions.
Pour the sorrel soup into bowls, sprinkle with herbs, put sour cream and bread on the table and invite everyone to the table.

Enjoy your meal! It turns out very tasty!
In the same way you can prepare vitamin

Sorrel soup with eggs is a traditional Russian dish that is usually prepared in the summer, when sorrel becomes available for sale. This dish itself is versatile and low-calorie and can be served hot or cold.

Preparing sorrel soup with eggs according to the classic method will not take you more than half an hour, and the benefits and refreshing taste will energize you for the whole day. So let's get started.

Peel the potatoes and cut into small cubes.

Place the potatoes in a saucepan, add 2 liters of water and put on fire. At the moment of boiling, remove any foam that has formed.

While our potatoes are cooking, let's start frying. Grate the carrots and finely chop the onion.

Pour 2 tablespoons of vegetable oil into a frying pan and lightly fry the vegetables for about 5 minutes, stirring.

About 5-7 minutes after the water boils in a pan with potatoes, add our frying to it. Reduce heat and leave to simmer for 10 minutes.

In the meantime, it is necessary to free the sorrel leaves from the stems and chop them randomly.

Break 5 eggs into a bowl and lightly whisk them with a whisk or fork. It is worth noting here that there are two ways to prepare sorrel soup: with hard-boiled eggs and with finely chopped eggs. I chose to cook with raw eggs because I like it better.