Sorrel soup with egg and sour cream
0
1733
Kitchen
Russian
Calorie content
89.5 kcal
Portions
4 port.
Cooking time
25 minutes
Proteins *
3.6 gr.
Fats *
6.1 gr.
Carbohydrates*
6.4 gr.
Sorrel is one of the first greens to sprout in the spring after the cold winter period. This sour grass contains a lot of vitamins and microelements that the body needs, especially during spring beriberi. The simplest vitamin dish that can be easily made from sorrel is soup. Greens are "responsible" for aroma and color, eggs, potatoes and sour cream - for nutritional value and satiety. Of the spices, the simplest and most versatile set is suitable: salt and black pepper.
Ingredients
Cooking process
Heat vegetable oil in a skillet. Peel the onions, rinse and cut into small cubes. Pour the chopped onion into hot oil and fry over medium temperature until transparent. We also clean the carrots, wash and rub on a coarse grater. Add to the onion pan, stir and continue to fry for another three to four minutes.
Pour water in the specified amount into a saucepan, add salt to taste and bring to a boil. We lower the potato pieces, cook for ten to fifteen minutes. After that add the fried onions with carrots, sorrel and eggs, mix, remove from the stove. Put black pepper in the soup to taste. We wash and dry the greens. Finely chop with a knife. Pour the finished soup into plates. Put sour cream to taste and sprinkle with chopped herbs.
Bon Appetit!