Recipe for soup with sorrel and egg: several cooking options

In the people this dish is affectionately called green borsch. And in fact, the recipe for soup with sorrel and egg should be found in the culinary section dedicated to the first dish, if you mean by this term any vegetable-based soup. But this berry is similar to the borscht on the outside, from here, most likely, the name stuck.

A bit of history

One of the most popular dishes in the spring, when you feel vitamin deficiency, and fruit-vegetables have not yet ripened, in the territory of the post-Soviet space is probably soup with sorrel and egg. Step-by-step recipe of it will be given a little later. Consider also the various options for cooking. But I would like to talk about the history of the origin of this popular food. The recipe for green soup with sorrel and egg is found in the national cuisines of the Slavic peoples. And his story begins with a variety of soup (and lean, and fast) based on greens and herbs with vegetables - the usual food of a peasant of ancient times. By the way, it is believed that the recipe for soup with sorrel and egg appeared earlier than, for example, a borscht recipe for red, traditional, common in Russia and Ukraine. And this is probably because the cabbage appeared in Russia later, when the soup from sorrel and other herbs was traditionally cooked by many peasants long ago.

The recipe for soup with sorrel and egg. Ingredients

To prepare it is necessary to take: half a kilo of pork ribs, a couple of bunches of fresh sorrel, three or four potatoes, a pair of onions, carrots, fresh herbs, three eggs, seasonings from herbs, sour cream.

The recipe for soup with sorrel and egg. Preparation

1. First, we cook broth from pork ribs, on which there is a certain amount of meat. We cook them traditionally, taking off the foam, adding an uncut bulb to give transparency for about an hour and a half, so that the meat is boiled and softened. Then we take the ribs with a noise and separate the meat from the bone. Cool it down. Cut small and throw back into the broth.
2. We peel the potatoes and cut them into small beautiful cubes.
3. Carrots are cleaned and three. For fans of "cubism": carrots can not be rubbed, but, like potatoes, cut into cubes. Sometimes it looks even more beautiful in the soup.
4. Bow cut into smaller cubes. Some prefer it together with carrots slightly fry in lean oil in a frying pan. Well, this option has the right to exist. But we will use a more traditional recipe and not fry.
5. Eggs are hard boiled. Cool and chill. We cut it into cubes. As you have already noticed, this recipe of soup with sorrel and egg requires cutting almost all the ingredients in equal pieces. The only exception is sorrel and fresh herbs. They are finely chopped, pre-washed in running water.
6. In the broth we put the vegetables and cook for ten to fifteen minutes.
7. Then we throw sorrel, greens and eggs into the saucepan. After boiling, the soup is turned off, covered with a lid and set aside. He, like any borscht, must properly brew (not less than half an hour), then the dish gets a more intense taste.
8. Serve to the table, adding a spoonful of sour cream, put in each serving. Yes, and one more secret: the soup should turn out thick, so that, as they say, the spoon stood. Then it is considered correctly cooked. This is achieved by putting as much of the sorrel and greens as possible on the cooking container. And the last: borsch should have a characteristic sourness, and the grass should not be too boiled (for this and turn off immediately after boiling).

Postal variations

The recipe for soup with sorrel and egg, or rather, its lean version, looks even easier to perform even for an inexperienced cook. And in days of strict fasting, it is recommended that eggs be excluded from the composition.

1. We exclude the first item of the previous recipe - the preparation of broth.
2. Vegetables are mine and cut into small cubes. Carrots can be grated on a grater.
3. Eggs are hard boiled. Cool it down. Clear. We cut it small enough.
4. Sorrel and greens are washed well and shredded.
5. Cook in a pan first vegetables for 15 minutes, and then throw greens and eggs and turn off as soon as it boils. We insist, as expected. Some cook, as already said, such a green borsch without the use of eggs. And you can boil them separately and cut them into a plate for those who, for example, do not observe a strict fast .

Canned sorrel

And do you know that such a green borsch can be prepared not only in spring and summer, but even in the midst of winter cold? To do this, fresh sorrel is replaced with a can of canned, and delicious green borsch is ready!