Classic Sorrel Soup with Egg
Simple, hearty, wholesome, for adults and children! Classic sorrel soup with egg has an unusual, slightly tangy flavor. It takes very little time to prepare. This first course is perfect for a family lunch. You can add sour cream to it.
Updated : 17 April, 2026
Easy
About 30 min.
Ingredients
80 grams
Sorrel
4
Potato
300 grams
Chicken
50 grams
Carrot
20 grams
Onion
3
Eggs
2 tablespoon
Vegetable oil
to taste
Salt
to taste
Greens
1100 milliliters
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make classic sorrel soup with egg? Prepare all the necessary ingredients. This soup can be made with chicken broth, vegetable broth, or plain water. In that case, it will take you literally about 20 minutes to prepare. I cooked it with broth made from a chicken soup set.
Step 2
Rinse the chicken under running water, place it in a pot, and cover it with cold water. For the broth, you can use a soup set, a leg quarter, wings, or chicken backs. For a meatier version, use breast or thigh fillet. Put the pot over high heat. When it comes to a boil, skim off the foam, add a little salt, reduce the heat to medium, and cook for about 30-40 minutes, until the meat is done.
Step 3
While the broth is cooking, prepare all the other ingredients. Wash the potatoes and carrot with a brush, then peel them. Peel the onion. Wash the vegetables well in clean water and dry them. Rinse the sorrel thoroughly on both sides, each leaf separately, to wash off any remaining sand, soil, and other debris. Rinse the herbs under running water.
Step 4
Cut the potatoes into small cubes, about 1 cm by 1 cm, about 1/2 inch by 1/2 inch. If you wish, you can make the cubes larger.
Step 5
Stack the sorrel leaves one on top of another and cut off a couple of centimeters from the base to remove the stems. Then slice the sorrel into thin strips.
Step 6
Crack 3 eggs into a separate deep bowl and stir them with a fork.
Step 7
Grate the carrot on a fine or coarse grater, and cut the onion into the smallest pieces possible.
Step 8
Heat a little vegetable oil in a frying pan and add the carrot and onion to fry over high heat. Do not fry them for long, just for a few seconds, until the onion becomes slightly translucent.
Step 9
Remove the meat and bones from the broth. Turn the heat to high, add the potatoes to the pot, and after it comes to a boil, cook over moderate heat until done, about 15 minutes.
Step 10
Next add the sautéed vegetables to the pot, stir, and cook for about 2-3 minutes.
Step 11
Now for the final steps of the chicken sorrel soup. Turn the heat up high again. Add the sorrel to the soup and stir.
Step 12
Then pour in the egg in a thin stream. At the same time, stir the soup with a fork or spoon in your free hand so that egg “threads” form.
Step 13
Let the soup boil for just a few seconds. During this time, the sorrel and eggs will become fully cooked.
Step 14
Taste the sorrel soup with raw egg for salt and add more if needed. Add finely chopped herbs to the pot, dill and green onion work very well. Remove the pot from the heat, cover it with a lid, and let the soup stand for at least 10 minutes.
Step 15
When serving, if you wish, add ground pepper and pieces of sliced meat to each bowl, if you used fillet. Sorrel soup with egg is very tasty with sour cream. Enjoy your meal!
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