Soup with Sorrel and Pumpkin Recipe
I suggest you try a rich, bright, warming soup that can be cooked both in vegetable broth and chicken.
Servings
4
Cook Time
20minutes
Servings
4
Cook Time
20minutes
Ingredients
Instructions
  1. Fry the onion and carrot in vegetable oil. Cut the pumpkin into small cubes, add to the pan, mix. Reduce the heat to low, cover and simmer for about 5 minutes. Then add the chopped garlic, stir, cover, remove from heat.
  2. Cut potatoes into cubes, boil until tender in salted vegetable or chicken broth. Meanwhile, chop the sorrel, beat the eggs in a separate container.
  3. Add the potatoes, bay leaf and pumpkin fries to the pan. You can add your favorite spices.
  4. Then add sorrel. Gently pour in the egg, stirring so that the soup forms a “cobweb”.
  5. Sprinkle with herbs (parsley, green onion, dill). After boiling, immediately remove from the heat, cover and let stand for a while.
  6. The recipe presents a variant on chicken broth with poultry meat. It can be served with sour cream. Enjoy your meal.
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