Sorrel soup is an ideal option for a light and tasty lunch

Soup is a great dish for breakfast, lunch, and dinner. There are many different variations of these dishes, and in summer, you definitely need to cook light soups based on seasonal, healthy vegetables.

Today, FoodOboz editorial team shares a recipe for sorrel soup, which will be very tasty and healthy, both cold and hot.

Ingredients:

• sorrel - 1 bunch
• eggs - 3 pcs.
• potatoes - 2-3 pcs.
• water - 3 liters
• onion - 1 pc.
• carrot - 1 pc.

• garlic - 1 clove
• sour cream - 2-3 tbsp
• any greens - 30 g
• oil - 2-3 tbsp.
• salt, pepper - to taste

Method of preparation:

1. Wash and peel the potatoes, cut them into medium cubes, and send them to cook.
2. Peel and finely chop the onion, peel and grate the carrots on a coarse grater, and fry until golden brown in vegetable oil.
3. Wash and chop the sorrel and add it to the soup along with the carrots and onions.
4. Season with salt and pepper to taste and add chopped garlic.
5. Bring to a boil and turn off the soup, cover, and let it brew.
6. Boil the eggs separately.

Before serving, put a sliced egg in each plate, pour the soup, add sour cream, and sprinkle with herbs.