Sorrel soup

Ingredients for making sorrel soup

  1. Fresh pork on the bone 500 grams
  2. Onions medium size 1-2 pieces
  3. Medium-sized carrots 1-2 pieces
  4. Medium size potatoes 3-4 pieces
  5. Fresh sorrel 350-400 grams
  6. 2-3 eggs
  7. Green onion 1 medium bunch
  8. Parsley root fresh peeled 2-3 pieces
  9. Salt to taste
  10. Allspice Peas 5-6 pieces
  • Main ingredients: Pork, Sorrel
  • Serving 7 servings
  • World Cuisine


Cutting board, Knife, Saucepan, Cooker, Lid, Tablespoon, Kitchen gloves, Skimmer, Plate - 3 pieces, Sieve, Bowl - 3 pieces, Portion plates

Making sorrel soup:

Step 1: prepare the meat.

We wash the meat under warm running water. Then we put the pork on a cutting board and with the help of a kitchen knife we ​​clean the flesh from grease and films. To prepare our first dish, you need to use meat with a small bone, then the soup will turn out to be rich.

Step 2: prepare the meat broth.

We transfer the meat to the pan and pour cold water so that the liquid completely covers the meat. We put the container on a big fire. Bring the liquid to a boil. After - we fasten the fire to medium and with the help of a slotted spoon remove the foam formed from cooking the meat. Foam must be collected throughout the preparation of the broth. We cover the container with a lid, make a small fire and cook the broth for 1-1.5 hours.
Then add the peas of allspice to the pan and lightly salt. Attention: so that the meat broth gets a fragrant smell, for 10-15 minutes before cooking, you can add the peeled parsley root to it.

When the broth is ready, using the slotted spoon we take out the pork and put it on a flat plate. Using a kitchen knife, free the meat piece from the bone. Then we cut the pork into small portions, and filter the broth through a sieve into a free pan. Throw out the parsley root.

We shift the meat pieces into the broth.

Step 3: prepare the carrots.

Using a kitchen knife, peel the carrots from the skins, and then wash them under running water. We shift the root crop onto a chopping board and cut into small squares or whetstones.

Attention: at your request, carrots can be chopped with a coarse grater. Shredded vegetable is transferred to a free plate.

Step 4: prepare the onion.

Using a kitchen knife, peel the onion from the husks and rinse well under running water. Then we shift to a cutting board and cut into small squares. Transfer the chopped onion into a free bowl.

Step 5: prepare the potatoes.

Using a kitchen knife, peel the potatoes from the skins and rinse well under running water. Then we shift the vegetable to a cutting board and cut into small pieces. Shredded potatoes are transferred to a free bowl.

Step 6: prepare the sorrel.

We shift the sorrel into a colander and rinse well from the ground under warm running water. Then shake the greens from the water and transfer to a cutting board, where it is first sorted out and then sorted by size. First, we collect large leaves in piles, then small ones.
With the help of a kitchen knife, first we cut large leaves along the middle strips, and then small leaves. The stalks can also be finely chopped, as they contain the most acid, and acid from sorrel soup cannot be spoiled. Shred the greens into a free bowl.

Step 7: prepare the green onions.

Rinse the onion under running water, lightly shake off the water and transfer to a chopping board. Using a knife, finely grind and transfer to a free plate.

Step 8: prepare the eggs.

We put the eggs in a pan with cold water, after dissolving a little salt in it. The liquid must completely cover the eggs during cooking. Put the container on medium heat, bring the water to a boil and cook the eggs for 10 minutes.
After using kitchen taps, we put the pan under cold running water. When the eggs have cooled to room temperature, we take out and manually peel them from the shell. We put it on a cutting board and use a kitchen knife to cut into medium-sized pieces. Shred eggs are placed in a free plate. Attention: the egg can be grated.

Step 9: make sorrel soup.

In a saucepan with broth and meat pieces, transfer the sliced ​​potatoes and cook the soup for 10-15 minutes over medium heat with a closed lid. After - in the same container we transfer the chopped vegetables: carrots and onions. Continue to cook soup for 5-7 minutes. When the potatoes are ready, add chopped sorrel and green onions to the broth and cook the soup 2-3 minutes. Then add the egg and turn off the fire.
Using a tablespoon, mix the soup well, cover the pan with a lid and leave the dish on 20 minutes.

Step 10: serve the sorrel soup.

Tasty, fragrant, slightly sour, truly spring sorrel soup is poured into portioned plates and served at the dinner table. From above, according to your desire, the soup can be decorated with chopped parsley, dill or pieces of green onion. We serve crispy fresh bread with it. Separately, put on the table a bowl with sour cream.
Good appetite!

Recipe Tips:

- You can cook soup from any meat: pork, beef or chicken.

- If you prefer roasting soup, then fry chopped onions and carrots in vegetable oil, and then add this roasting to the soup.

- In addition to allspice, you can put other seasonings in your dish to your taste.

- Sorrel soup is not recommended for people suffering from gout and high acidity of gastric juice.