Lamb's quarters soup with omelette

Name: Lamb's quarters soup with omelette - Ozana K.
Ingredients: 10 bunches of red orach; 2 onions; 2 carrots; 1 bell pepper; 1/2 celery; lovage; parsley; dill; salt; pepper; 1 lemon; omelette; 3 eggs; salt; dill; oil

Soups - Lamb's quarters soup with omelette by Ozana K. - Recipia

I make sorrel soup with omelet quite often in spring, especially when I find fresh sorrel at the market. It’s not complicated, doesn’t require special ingredients, and is a great option when you want something tangy and light yet filling. The omelet added at the end gives it a different texture; it’s the kind of soup that doesn’t last long in the pot. Quick Info Total time: approx. 40 minutes Preparation time: 15 minutes Cooking time: 20-25 minutes Servings: 6-8 Difficulty: easy Recipe type: spring soup, suitable for lunch Ingredients 10 bunches of red sorrel 2 onions 2 carrots 1 bell pepper 1/2 celery root lovage (to taste) fresh parsley fresh dill salt pepper 1 lemon (for juice) oil (for sautéing the vegetables and omelet) For the omelet: 3 eggs salt a few sprigs of fresh dill Preparation method 1. I start with the vegetables. I wash the sorrel well under running water and let it drain. I chop it finely but don’t crush it. I peel and prepare the onion, carrots, bell pepper, and celery: I chop the onion and bell pepper, while I grate the carrot and celery. 2. In a large pot, I add a few tablespoons of oil, just enough to cover the bottom. I sauté the onion for 2-3 minutes over medium heat, then add the grated carrot and let them cook together for another 2-3 minutes, stirring occasionally. 3. I add the chopped bell pepper and grated celery, sauté briefly, then add the chopped sorrel. I stir to let it soften slightly and combine the flavors for 2-3 minutes. 4. I pour in enough water to cover the vegetables well (about 2.5-3 liters for this quantity), stir, and put on the lid. I let it simmer over medium heat for about 15 minutes, until the vegetables are almost tender. 5. Meanwhile, I prepare the omelet. I crack the eggs into a bowl, add salt and finely chopped dill. I beat the eggs well with a fork. 6. In a non-stick skillet, I add a little oil, let it heat up, pour in the eggs, and spread them evenly. I cook one side until the omelet is colored underneath, then I roll or fold it, transfer it to a plate, and let it cool slightly. 7. Once the omelet has cooled, I cut it into thin strips, not too long. 8. I return to the soup: after 15 minutes of boiling, I add dill and lovage (to taste), salt, and pepper. I let it simmer for another 5 minutes, then turn off the heat. 9. I add the lemon juice, stir, taste, and adjust the salt/acidity if needed. 10. Finally, I add the strips of omelet directly into the soup and sprinkle with chopped fresh parsley. I stir gently, and the soup is ready to serve. Why I make this recipe often I love it because it doesn’t have complicated steps, it’s light, and it works well especially during the greens season. The omelet changes its texture, and the sorrel gives the soup color and flavor. I can easily adapt it based on the greens I have in the fridge. Tips and variations Tips Don’t let the sorrel sauté too long, or it will become too soft and lose its color. The omelet can be made thin, like a crepe, so it’s easy to cut into strips. Adjust the lemon juice based on how tangy you want the soup to be. Substitutions You can use half spinach and half sorrel if you don’t have enough sorrel. The lemon can be replaced with borscht if you prefer the classic sour soup taste. The bell pepper can be any type of sweet pepper. Variations If you like, you can add a little sour cream when serving or even a bit of rice in the soup, but I prefer it simple, just with vegetables and omelet. You can adjust the amount of parsley based on your taste. Serving ideas It is served hot, with plain bread or spicy peppers. It can also be enjoyed cold, especially on warm days, if you don’t mind losing some of the flavors. Frequently asked questions Can I use only spinach if I can’t find sorrel? You can use only spinach, but the taste and color will be different. Sorrel has a slightly tangy flavor and a vibrant color. If you use only spinach, the soup will be milder. What should I do if I have leftover omelet from another meal? If the omelet is plain, without other ingredients that wouldn’t work in the soup, you can cut it into strips and add it to the soup after turning off the heat. Can I replace lemon with vinegar or borscht? Yes, lemon can be replaced with a little vinegar or freshly boiled borscht, depending on your preference. How thick should the omelet be for the soup? A thin omelet is more suitable so it can be cut into strips without falling apart in the soup. Nutritional values (estimated) A serving of sorrel soup with omelet has approximately 100-120 kcal (without bread), with 6-7g of protein (from eggs), 4-5g of carbohydrates (from vegetables), and 6g of fat (from eggs and a little oil). The fiber mainly comes from sorrel, carrot, and celery. Values may vary depending on how much oil and omelet you use for each serving. Storage and reheating This soup can be stored in the refrigerator for 2-3 days, but the cut omelet tends to get soggy after the second day. If you want it to stay fresh, add the omelet only to the portion you are serving and keep it separate. Reheating over low heat helps prevent the ingredients from falling apart. The soup is not suitable for freezing because the texture of the sorrel and omelet suffers.

Lamb's quarters soup with omelette

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