Sorrel is one of those original products that either fall in taste right away, or do not find space in your menu after the first tasting. If the friendship with sorrel took care right away, then we recommend freezing the greens during the season, in order to translate into life the favorite recipes of oxalic soup with an egg even in the cold.
Recipe of oxalic soup with egg and meat
If you do not limit the consumption of animal products, then this rich oxalic soup with pork broth at the base will be an ideal dish in the cold. Of course, in the cold season to find fresh sorrel on supermarket shelves is quite problematic, but you can take advantage of pre-prepared frozen product.
Ingredients:
- water 3.3 liters;
- pork ribs - 490 g;
- potatoes - 530 g;
- onion - 170 g;
- olive oil - 35 ml;
- eggs - 2 pieces;
- laurel leaves - 2 pieces;
- sorrel - 330 g;
- a handful of dill greenery.
Preparation
Before you prepare the oxalic soup with the egg, put broth with pork. Rinse the pieces of meat on the bone and pour water, throw a couple of laurel leaves, half a bulb and cook everything for 40 minutes, from time to time removing the noise from the surface.
After a while, divide the broth, remove the meat from the pork ribs and return it back to the pan with the broth. Put the dishes on the fire and throw in the soup cubes of potatoes. As soon as the pieces of tubers reach the semi-preparedness, put into the broth the sliced sorrel, greens of dill, all generously salted and complemented with a pair of beaten eggs. Remove the pan from the heat and leave the soup for a few more minutes.
Recipe of oxalic soup with beef and egg
Of course, for making soup you can use raw beef on bone, but it's much faster to cook the first dish of beef stew. As far as a strange soup base does not seem to be such meat, the soup from it turns out surprisingly rich and fragrant.
Ingredients:
- onion - 145 g;
- potatoes - 540 g;
- beef stew - 1 pot;
- carrots - 130 g;
- sorrel - 280 g;
- boiled eggs - for filing;
- leaf of the laurel.
Preparation
In a saucepan pour a couple of liters of water and wait for it to boil. In boiling water, put the stew and laurel leaves. To reduce the fat content in the broth, the jar of stew can be pre-stored in the refrigerator and the fat layer removed from the surface. While the broth is boiling, prepare a vegetable sausage from onions and carrots, and peel the cleaned potatoes into cubes. Put the vegetables in a saucepan with broth and cook until the tubers are ready. Wash the sorrel large cut or just grab with your hands, add to the soup and remove the pan from the fire. Leave the dish to stand for a couple of minutes, and then serve with a boiled egg and a small amount of sour cream.
Sorrel soup with egg - recipe with chicken
In the near abroad, oxalic soups are also popular, because Poles like to cook their version of the dish on the basis of chicken, and almost ready soup to fill with a large amount of sour cream with flour.
Ingredients:
- chicken broth - 2.2 liters;
- a handful of green parsley;
- boiled chicken - 290 g;
- potatoes - 530 g;
- sorrel - 260 g;
- carrots - 130 g;
- butter - 15 g;
- sour cream - 230 g;
- flour - 10 g;
- the laurel leaf;
- eggs boiled - 2 pcs.
Preparation
Spasserovav carrots, add to it chicken and dice. Pour all the chicken broth and leave to go to a boil over medium heat, without forgetting to put a laurel leaf for flavor. Combine the sour cream with flour and, constantly stirring the sauce, pour a couple of boiling dipstick ladles to it (this will help the sour cream not to curl up in the soup). Pour the diluted sour cream into the soup, put the pieces of the washed sorrel and continue cooking until it boils again. Serve the soup with boiled eggs.
If desired, oxalic soup with egg can be made without meat, using vegetable broth at the base.