Recipe: Soup With Sorrel, Mushrooms And Boiled Eggs On RussianFood.com

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Recipe: Soup With Sorrel, Mushrooms And Boiled Eggs On RussianFood.com
Recipe: Soup With Sorrel, Mushrooms And Boiled Eggs On RussianFood.com
Video: Recipe: Soup With Sorrel, Mushrooms And Boiled Eggs On RussianFood.com
Video: Russian Sorrel Soup - Simple and Tasty Recipe on Different Russia Channel 2023, February
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Sorrel soup, mushrooms and boiled eggs

Recipe photo: Soup with sorrel, mushrooms and boiled eggs
Recipe photo: Soup with sorrel, mushrooms and boiled eggs

6 servings of Yuliya-s 06/29/20

Sorrel and champignon soup is cooked in chicken broth. This aromatic, vitamin-rich and satisfying soup is distinguished by an interesting combination of mushrooms, boiled eggs, sorrel and vegetables. Indeed, it turns out very tasty!

Food (for 6 servings)
Chicken (any part) - 300 g
Champignons - 250 g
Sorrel - 100 g
Potatoes - 350 g
Carrots - 1 pc. (120 g)
Bulb onions - 1 pc. (80 g)
Eggs - 3 pcs.
Vegetable oil - 30 ml
Tomato paste - 30 g
Salt to taste
Ground black pepper - to taste
Fresh parsley - 15 g
Bay leaf - 2 pcs.
Water - 1.5 l

Step by step photo recipe: Sorrel soup with mushrooms and boiled eggs

Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step number 1
Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step number 1

Essential products. Any chicken portion can be used to make chicken stock. I used boneless chicken breast.

Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step number 2
Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step number 2

Fill the chicken in a saucepan with water and bring to a boil.

Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step number 3
Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step number 3

As soon as the water starts to boil, remove the foam and add the bay leaf. Boil the broth under a lid over low heat for 40-60 minutes. Since I used homemade chicken, which has a tougher meat, I cooked the broth for 1.5 hours.

Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step number 4
Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step number 4

Remove the chicken from the broth (the meat, separated from the bones, can be used for other dishes, and if desired, you can add it to each portion of the soup when serving). Strain the broth.

Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step number 5
Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step number 5

Boil the eggs for 10 minutes after boiling, hard-boiled, then cool in cold water.

Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step number 6
Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step number 6

Peel the onions and carrots. Cut the onion into cubes, rub the carrots on a coarse grater.

Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step number 7
Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step number 7

Cut the mushrooms into small pieces.

Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step number 8
Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step number 8

Heat the vegetable oil in a frying pan and fry the onions and carrots for about 5 minutes, until soft and light golden brown.

Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step number 9
Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step number 9

Add mushrooms to the pan to the onions and carrots.

Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step # 10
Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step # 10

Fry for another 7-10 minutes, until browning and reducing the size of the mushrooms.

Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step # 11
Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step # 11

Peel the potatoes and cut into medium slices.

Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step number 12
Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step number 12

Put the potatoes in a saucepan with boiling broth.

Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step # 13
Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step # 13

Along with the potatoes, lay out the fried vegetables with mushrooms and salt to taste. Cook the soup for 15-20 minutes, until the potatoes are fully cooked.

Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step number 14
Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step number 14

Then add the tomato paste and cook the soup for another 2 minutes.

Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step # 15
Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step # 15

Peel and dice the cooled eggs.

Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step number 16
Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step number 16

Cut the sorrel into strips.

Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step # 17
Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step # 17

Add sorrel to the soup.

Add eggs and black pepper together with sorrel.

Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step # 19
Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step # 19

Bring the soup to a boil and remove from heat. Let the soup sit under the lid for about 15 minutes.

Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step # 20
Photo of the recipe: Soup with sorrel, mushrooms and boiled eggs - step # 20

Chop the parsley.

Pour soup with sorrel, mushrooms and boiled eggs into plates, sprinkle with chopped parsley on top and serve.

Enjoy your meal!

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