Sorrel Soup with Egg

Name: Sorrel Soup with Egg
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Ingredients: 100 g Sorrel

A light, tangy soup full of fresh flavor. Enjoy it hot or cold, made with beef, sorrel, eggs, and herbs. Perfect all year round!

4.2

(17)

Updated : 14 July, 2025

Easy

About 30 min.

Ingredients

100 grams

Sorrel

400 grams

Any type of meat

3 liter

Water

5

Potato

1

Onion

1

Carrot

3

Eggs

3 tablespoon

Vegetable oil

2

Laurel leaf

to taste

Salt

to taste

Dry spices

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Advices

Advice

Sorrel added to soup makes the dish wonderfully fresh and flavorful. In spring and summer, getting fresh sorrel is easy. But in winter, it might be harder. For this dish, you can use frozen or canned sorrel. By the way, you should prepare sorrel for freezing during the summer: sort it, wash, dry, chop it, and freeze it immediately. Having a couple of bags of frozen sorrel will let you enjoy this soup any time of year. In the finished green soup, simply add a bit of fresh herbs like dill, parsley, or green onions. Enjoy your meal and have a great mood!

Preparation

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Step 1

You can use fresh, frozen, or canned sorrel. Use any meat you like; I used beef. Pre-boil the eggs for 10 minutes.

Step 2

Rinse the meat well and cook it in a pot for about one hour. While it’s cooking, wash and peel the vegetables.

Step 3

Finely chop the onion with a knife.

Step 4

Grate the carrot on a coarse grater.

Step 5

Prepare the sauté: fry the chopped onion and carrot in a pan with vegetable oil until golden brown.

Step 6

Remove the cooked meat, let it cool, and cut it into small pieces.

Step 7

Cut the potatoes into cubes or long slices.

Step 8

Put the chopped meat and potatoes into the meat broth. Continue cooking until the potatoes are done. Add bay leaf and salt with spices.

Step 9

Peel the hard-boiled eggs and chop them.

Step 10

Wash the sorrel well, dry it, and chop it with a knife.

Step 11

Add the sautéed vegetables to the green soup, then add the chopped eggs and sorrel. Boil for about 5 minutes and remove the pot from heat. Serve the finished soup hot or cold with sour cream. For extra aroma, you can sprinkle fresh herbs like cilantro, dill, or parsley. Enjoy your meal!