Sorrel and Egg Soup Recipe: Several Cooking Options

Popularly, this dish is affectionately called green borsch. And in fact, the recipe for sorrel and egg soup should be found in the culinary section on the first dish mentioned, if you mean by this term any vegetable-based stew. But this dish seems to be purely superficial to borsch, hence, most likely, the name stuck.

A bit of history

One of the most popular dishes in spring, when you feel vitamin deficiency, and fruit and vegetables have not yet ripened, in the territory of the former Soviet Union there is probably a soup with sorrel and an egg. A step-by-step recipe for it will be given a little later. Consider also various cooking options. But I would like to talk about the history of the origin of this popular dish. The recipe for green soup with sorrel and egg is found in the national cuisines of the Slavic peoples. And his story begins with various stews (both lean and fasting) 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, the recipe for red borsch, traditional, widespread in Russia and Ukraine. And this, probably, because cabbage appeared in Russia later, when many peasants traditionally cooked a soup of sorrel and other herbs for a long time.

Recipe for sorrel and egg soup. Ingredients

For cooking, you need to take: a pound of pork ribs, a couple of bunches of fresh sorrel, three to four potatoes, a couple of onions, carrots, fresh herbs, three eggs, seasonings from herbs, sour cream.

Recipe for sorrel and egg soup. Cooking

1. First, we cook the broth from pork ribs, on which there is also a certain amount of meat. We cook them traditionally, removing the foam, adding an uncut onion to give transparency for about an hour and a half, so that the meat boils and becomes soft. Then we catch the ribs with a slotted spoon and separate the meat from the bone. Cool down. Cut finely and throw back into the broth.
2. Peel the potatoes and cut them into small beautiful cubes.
3. We clean the carrots and three. For fans of "cubism": carrots can not be rubbed, but, like potatoes, cut into cubes. Sometimes it even looks prettier in the soup.
4. Cut the onion into smaller cubes. Some people prefer to fry it along with carrots in vegetable oil in a pan. Well, and this option has a right to exist. But we will use a more traditional recipe and will not fry.
5. Hard boiled eggs. Cool and clean. Cut into cubes. As you already noticed, this recipe for sorrel and egg soup requires cutting almost all of the ingredients in equal slices. The exception is sorrel and fresh herbs. Finely chop them, previously rinsing in running water.
6. We put vegetables in the broth and cook for ten to fifteen minutes.
7. Then we throw sorrel, greens and eggs into the pan. After boiling, turn off the soup, cover and set aside. He, like any borsch, must be thoroughly infused (at least half an hour), then the dish acquires a more intense taste.
8. Serve to the table, seasoning with a spoon of sour cream, laid in each serving. Yes, and one more secret: the soup should be thick so that, as they say, the spoon stands. Then it is considered to be properly cooked. This is achieved by the fact that you need to put as much sorrel and greens as possible on the cooking container. And the last: borsch should have a characteristic acidity, and the grass should not be too boiled (for this we turn it off immediately after boiling).

Lenten variations

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

1. We exclude the first paragraph of the previous recipe - cooking the broth.
2. My vegetables and cut into small cubes. You can rub the carrots on a grater.
3. Hard boiled eggs. Cool down. We clean it. Cut into small enough.
4. Wash sorrel and greens thoroughly and shred.
5. Cook in the pan first vegetables for about 15 minutes, and then toss the greens and eggs and turn them off as soon as it boils. We insist, as expected. Some cook, as already mentioned, such a green borscht without the use of eggs. And you can boil them separately and lay them on a plate for those who, for example, do not observe strict fasting .

Canned sorrel

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