Sorrel soup with egg in chicken broth: a recipe for their preparation with photos

Recipe how to cook sorrel soup with egg in chicken broth

Sorrel soup with egg in chicken broth: a recipe for their preparation with photos

Sorrel soup with chicken broth – This is a light low-calorie summer dish, which is not only very tasty, but also very useful! Due to the large amount of greenery in it, it is rich in a lot of vitamins and minerals, which in general have a favorable effect on the activity of the whole organism, and also greatly strengthen the immune system.

To make this first dish more satisfying, it’s better to cook it in beef broth rather than water. If you are not afraid to spoil your figure, then you can make for this soup and flour dressing, which subtly set off the taste of the dish as a whole.

In general, if you decide to cook this first course, then use the instructions given in this step-by-step photo recipe.

Ingredients

  • Chicken bouillon
    (1.5 l)
  • Sorrel
    (300 g)
  • Potatoes
    (4 things.)
  • Bulb onions
    (1 PC.)
  • Egg
    (2 pcs.)
  • Butter
    (2 tablespoons)
  • Green onion
    (taste)
  • Dill
    (taste)
  • Food salt
    (taste)

Cooking steps

Start cooking by checking the availability of all necessary ingredients. After that, we will deal with vegetables: they should be washed and cleaned.

Sorrel soup with egg in chicken broth: a recipe for their preparation with photos

Now we put the broth on the stove, and while it boils, we will dice the potatoes. Then this root vegetable we send to the saucepan for 15 minutes.

Sorrel soup with egg in chicken broth: a recipe for their preparation with photos

Let’s do the sorrel. It is necessary to sort out and select only whole leaves. We do not need a stalk, and therefore we delete it. We wash the leaves well with water and chop them finely.

Sorrel soup with egg in chicken broth: a recipe for their preparation with photos

At this stage, we put boiled eggs. Be careful and do not digest them, otherwise the taste of the dishes can be significantly affected.

While the eggs are boiling, we do the passaging of the onion. As soon as it is ready, we send it to our sorrel soup. After that we send to the saucepan with a light soup and the sorrel itself. Cook all this for at least ten minutes. Then turn off the fire and give the dish a little brew.

When feeding sorrel soup in chicken broth to the table, season them with sour cream and garnish with a half of a hard-boiled egg and finely chopped greens.

Leave a Reply

Your email address will not be published. Required fields are marked *