Sorrel soup

Sorrel soup is one of my most favourite ones since childhood. There are so many ways to cook it and each hostess has her own recipe. I will tell you how my mum used to cook it. I like how the egg is served with this soup – it’s not just boiled. Let’s see.
Cooking time — 1,5 hours
Complication — simply
Main ingridient: greens
Category: soups and broths
Kitchen: home, russian



  • Chicken (1 kg) – 1 pc; 
  • Carrots – 2 pc;
  • Onions – 2 pc;
  • Sorrel – big bunch; 
  • Potatoes – 3 pc;
  • Eggs – 4 pc; 
  • Black peppercorn – 7 pc;
  • All spice – 4 pc; 
  • Salt;
  • Sour cream for serving – 400 ml. 

Step 1

Pour the chicken with water and put it on medium heat. When it starts boiling, remove the foam to keep the broth transparent, low down the heat and add 1 carrot cut into big pieces and one whole peeled onion. Add peppercorn and all spice. Cook for 1 hour. Sprinkle with salt about 15 minutes before the end of cooking.

Step 2

Prepare remaining ingredients while cooking the broth. Wash out the sorrel closely as it can often be with ground.

Step 3

Cut the stalks (1 or 2 cm) and throw away. Remaining sorrel cut 1 cm thick. Put into the bowl.

Step 4

Peel potatoes and cut into cubes.

Step 5

Cut the second onion into quarter-rings. Grate the carrot on a small grater.

Step 6

When the chicken is cooked, take it out of the broth. Sieve the broth and put it again on intense heat. Put potatoes when it starts boiling. Cook for 5 minutes.

Step 7

Meanwhile, pre-heat a frying pan with two table spoons of oil and put the onion there and after 1 minute add carrot. Parboil together for 2-3 minutes. Then put it into the broth with potatoes.

Step 8

Beat eggs into the bowl and mix up with a fork until the relative flat mass. Pour eggs with a thin jet into the soup boiling on low heat, mixing them with a beater in the soup to make egg threads but not balls. You may add chicken meat to the soup at this stage. Taste for salt.

Step 9

Then add all sorrel and let it sink. Switch it off, once it gets boiled! To keep the vitamins! Let it stay under the cover for 10 minutes and serve to the table.

Step 10

Serve with sour cream and rye bread.

Bon appetite!
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