Quick Sorrel Soup with Egg Drop
75% автентично · Eastern European
A simplified version of the classic sorrel soup, focusing on speed and ease. It uses pre-cooked elements or quicker cooking vegetables and incorporates an egg drop technique for added texture and protein.
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Съставки
- Fresh sorrel leaves150g
- Pre-cooked potatoes (optional)2 medium
- Vegetable broth1.5 liters
- Eggs2
- Lemon juice1 tbsp
- Garlic1 clove
- Fresh chives2 tbsp, chopped
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Wash and finely chop the sorrel leaves. Mince the garlic.
- 2
In a pot, bring the vegetable broth to a simmer. If using pre-cooked potatoes, add them now. If not, add diced raw potatoes and cook until tender (about 15 mins).
- 3
Add the chopped sorrel leaves and minced garlic to the simmering broth. Cook for 3-5 minutes until the sorrel is wilted.
- 4
In a small bowl, whisk the eggs with lemon juice, salt, and pepper.
- 5
Slowly drizzle the whisked egg into the simmering soup while stirring gently to create thin egg ribbons.
- 6
Adjust seasoning with salt and pepper.
- 7
Serve immediately, garnished with chopped fresh chives.
