Sorrel Soup with Egg and Potatoes
Bright, fresh and summery soup with tangy, lemony sorrel, fresh vegetables and egg ribbons.
Equipment
- 1 medium pot
- 1 medium pan
Ingredients
- 2 l water
- 200 g sorrel leaves typically 3-4 bunches
- 2-3 medium potatoes cut into bite-size bricks or cubes
- 1 medium carrot grated
- 1 small onion thinly sliced
- 1 tbsp olive oil
- 20g butter
- 2 eggs lightly beaten (see notes)
- Salt & pepper to taste
- Fresh herbs and sour cream for garnish
Instructions
- Thoroughly wash sorrel leaves and slice them.
- Bring about 2l of water to boil. Add the potatoes and simmer for 7-8 minutes.
- In the meantime, stir-fry onions and carrots over medium-high heat in a mix of oil and butter until the onions turn golden brown.
- Add the carrot and onion mixture to the pot with potatoes. Season with salt and simmer for another 2-3 minutes or until the potatoes are cooked.
- Add sorrel to the pot and mix well.
- Slowly pour the beaten egg into the simmering broth, whisking as you pour. Keep whisking for another 10-20 seconds until the egg breaks into thinner ribbons.
- Taste and adjust for salt.
- Leave to settle for 10 minutes.
- Serve garnished with fresh chopped herbs such as dill, parsley and/or cilantro and seasoned with black pepper.
- For a more authentic experience, try adding a tea spoon of sour cream into your bowl.
Notes
- You can either beat a whole egg or use just the egg whites.
- Sorrel soup can easily last in the fridge for a day or two.