polish

Sorrel Soup with Potato and Soft-Boiled Egg

Name: Sorrel Soup with Potato and Soft-Boiled Egg
Yield: 1 serving
Cuisine: polish
Ingredients: 152 g sorrel leaves, chopped; 490 g vegetable broth; 218 g potato, diced; 98 g sour cream; 54 g egg; 13 g all-purpose flour; 13 g butter; 1 g bay leaf; 9 g lemon juice; 2 g salt; 1 g black pepper

This simmered dish pairs sorrel leaves, chopped with potato, diced, egg and vegetable broth. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

23 g Protein

59 g Carbohydrates

35 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

152g sorrel leaves, chopped 30 kcal
490g vegetable broth 29 kcal
218g potato, diced 168 kcal
98g sour cream 194 kcal
54g egg 77 kcal
13g all-purpose flour 47 kcal
13g butter 93 kcal
1g bay leaf 3 kcal
9g lemon juice 3 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

vegetable brothpotatobay leaf
Add potato and broth to a pot with the bay leaf. Bring to a boil, then simmer until potatoes are tender, 10-12 minutes.
vegetable brothsour creamall-purpose flour
Whisk flour into the sour cream until smooth. Temper with a few spoonfuls of hot broth, then stir back into the pot.
sorrel leaves
Add sorrel and simmer 2-3 minutes until wilted and the soup turns slightly green.
bay leaflemon juicesaltblack pepper
Season with salt, black pepper, and lemon juice; remove bay leaf.
egg
Soft-boil the egg (6 1/2 minutes), cool briefly, peel, and halve.
egg
Ladle soup into a bowl and top with the soft-boiled egg.