Sorrel Soup
Sorrel Soup might be just the soup you are searching for. For 71 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 109 calories, 5g of protein, and 2g of fat per serving. This recipe serves 8. 8 people were glad they tried this recipe. If you have oil, onion, sorrel, and a few other ingredients on hand, you can make it. It is brought to you by Moms Dish. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 50 minutes. With a spoonacular score of 58%, this dish is solid. If you like this recipe, take a look at these similar recipes: Sorrel Soup, Chilled Sorrel Soup, and Lemon Sorrel Soup.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
1 Carrot
2 tablespoons diced Dill
2 Eggs
4 tablespoons Oil; for frying
1/2 Onion
5 medium Potatoes
Salt & Pepper; to taste
2 Scallions
1 bunch Sorrel; (about two cups when diced)
4 quarts Water
Equipment:
pot
whisk
bowl
Cooking instruction summary:
Clean potatoes, onion and carrot. Rinse sorrel in cold water. Bring a pot with water to a boil.Cut potatoes into one inch cubes. Add potatoes into boiling water and let it cook for 15 minutes. Dice onion, scallions, dill and sorrel. Shred carrot and whisk eggs in a bowl. Pour in eggs into the cooking ingredients, stir as you are adding eggs, so they don't stick all together. Season soup with salt & pepper. Sautée carrots and onions with 4 tablespoons of cooking oil. Sautée until vegetables are soft (7-10 minutes). Add it to coking ingredient. Add green onions and dill to the soup, let it cook for about five minutes. Add sorrel to the soup. Remove soup form the heat and let it sit for about 10 minutes.Soup is best when it is served warm. Optionally, add a dollop of sour cream to it before serving.
Step by step:
1. Clean potatoes, onion and carrot. Rinse sorrel in cold water. Bring a pot with water to a boil.
2. Cut potatoes into one inch cubes.
3. Add potatoes into boiling water and let it cook for 15 minutes. Dice onion, scallions, dill and sorrel. Shred carrot and whisk eggs in a bowl.
4. Pour in eggs into the cooking ingredients, stir as you are adding eggs, so they don't stick all together. Season soup with salt & pepper. Sautée carrots and onions with 4 tablespoons of cooking oil. Sautée until vegetables are soft (7-10 minutes).
5. Add it to coking ingredient.
6. Add green onions and dill to the soup, let it cook for about five minutes.
7. Add sorrel to the soup.
8. Remove soup form the heat and let it sit for about 10 minutes.Soup is best when it is served warm. Optionally, add a dollop of sour cream to it before serving.
Nutrition Information:
covered percent of daily need
