Recipe for: Sorrel soup with yogurt and quail eggs - photo 1
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Recipe for: Sorrel soup with yogurt and quail eggs

New Year's Eve Soups 90 min Medium 17 wyświetleń ~27.92 PLN * - (0)
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Description

Sorrel soup with yogurt and quail eggs is a light, spring cold soup that combines the classic, slightly tangy flavor of sorrel with the creamy texture of natural yogurt. The dish is enriched with seasonal rhubarb in the form of delicate jam and crunchy green asparagus — a fresh and modern twist on the traditional cold soup. Perfect as a starter for holiday or New Year's Eve parties in a fit version: low-calorie, rich in vitamins, and refreshing. Serve chilled, with halved quail eggs, chopped chives, and a drizzle of rapeseed oil for shine. The visual contrast of the green sorrel and asparagus with the pink interior of the rhubarb and the white yolks of the eggs creates a very appealing composition.

Ingredients Used

Ingredients (15)

Servings:
4
  • Sorrel 200 g
  • Rhubarb 120 g
  • Asparagus 150 g
  • Natural yogurt 500 g
  • Vegetable broth 500 ml
  • Field cucumber 150 g
  • Spring onion 1.8 pęczki (~90 g)
  • Quail egg 120 g
  • Rapeseed oil 15 g
  • Lemon 0.8 szt. (~60 g)
  • Sugar 5 g
  • 🌿 Przyprawy
  • Chives 0.3 pęczków (~30 g)
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Dill 1.5 pęczki (~30 g)
💰 Szacowany koszt dania: ~27.92 PLN (6.98 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash all the vegetables. Remove the leaves from the sorrel, tearing off the tougher stems (if the leaves are large). Place the sorrel in a large bowl of cold water, rinse several times, and drain in a colander. Cut the cucumber lengthwise, scoop out the seeds with a spoon if they are large, and dice it into small cubes (about 5 mm). Finely chop the white and green parts of the spring onion separately.

Ingredients: sorrel, Field cucumber, Spring onion
Use a large bowl and a strainer. Wash the sorrel thoroughly, removing any sand between the veins of the leaves. Use a sharp kitchen knife and a plastic or wooden cutting board for chopping.

Preparing rhubarb

2

Cut the rhubarb into thin slices (about 5 mm). In a small saucepan, place the rhubarb, 50 ml of water, and 5 g of sugar. Heat over medium heat for 3-5 minutes until the rhubarb softens but does not completely break down — it should be a soft-sour jam. After cooking, set aside to cool.

Ingredients: Rhubarb, Sugar
Use a small saucepan with a diameter of about 16 cm. Cook covered over medium heat, stirring every 1 minute. Do not overcook the rhubarb - aim for a slightly soft consistency.

Blanching asparagus

3

Prepare a pot of salted water (about 1.5 l). Bring the water to a boil, add the asparagus (after trimming the tough ends) and blanch for 90-120 seconds until they become bright green and tender, but still crisp. Immediately transfer to a bowl of ice-cold water to stop the cooking process. Once cooled, cut into 1 cm pieces.

Ingredients: asparagus
Use a large pot and a large bowl with ice. Blanching stops enzymes and maintains color — do not cook too long (after 2 minutes check one piece).

Quail eggs

4

Gently place the quail eggs in a small pot of boiling water using a spoon. Cook for 3 minutes from the moment they are added to achieve hard-boiled eggs. After 3 minutes, drain and transfer to cold water for 2-3 minutes. Peel the shell: gently crack the shell and peel under running water.

Ingredients: quail egg
Use a small sieve or slotted spoon to place the eggs. Quail eggs cook very quickly — 3 minutes gives a hard yolk; if you want a soft-boiled one, cook for 2 minutes.

Mixing the base of the cold soup

5

In a large bowl or pitcher, combine natural yogurt (500 g) with 400 ml of cold vegetable broth. Add washed and chopped sorrel (200 g). Squeeze the juice of half a lemon (about 30 g) into the mixture. Use an immersion blender and blend everything until smooth for 30-45 seconds; the consistency should be creamy but not too thick — if it's too thick, add the remaining 100 ml of broth one tablespoon at a time.

Ingredients: Natural yogurt, Vegetable broth, sorrel, Lemon
Use a hand blender or a stand blender. If you don't have a blender, mix vigorously with a whisk for 3-4 minutes until the mixture becomes smooth. Gently adjust the consistency with broth.

Seasoning and combining ingredients

6

To the blended base, add chopped cucumber (150 g), finely chopped spring onion (90 g), and 15 g of rapeseed oil. Season with salt (3 g) and black pepper (1 g). Taste the soup: sorrel has a natural acidity; if it is too sour, add 1–2 g of sugar, if too thick, add a tablespoon of broth. Gently mix by hand or with a spoon for 20–30 seconds.

Ingredients: Field cucumber, Spring onion, Rapeseed oil, Salt, Black pepper, Sugar, Vegetable broth
Use a large wooden or silicone spoon. Season gradually and taste after each addition — the cold soup changes flavor after chilling.

Cooling

7

Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 60 minutes to allow the flavors to meld and the soup to chill well. The cold soup tastes best very cold.

Use transparent film or a lid — this will allow you to check the consistency without altering the flavor. If you are preparing in advance, you can chill for up to 6 hours.

Assembly and serving

8

Before serving, mix the blanched asparagus (cut, 150 g) and cooled rhubarb (jam, 120 g) in a bowl — place the rhubarb in small spoonfuls on the surface to create contrasting spots. Cut the boiled quail eggs in half and arrange 2–3 halves per serving. Sprinkle with chopped chives (30 g). Drizzle with a teaspoon of rapeseed oil and freshly ground pepper.

Ingredients: asparagus, Rhubarb, quail egg, Chives, Rapeseed oil, Black pepper
Use a ladle to serve the cold soup and a small spoon to decorate the rhubarb. Place the eggs just before serving to keep them fresh and visually appealing.

Alternatives and final tips

9

If you want a vegan version, replace the yogurt with thick plant-based yogurt (soy or oat) and omit the eggs. For a more intense flavor, you can add 10 g of chopped dill (optional). Serve with thin toasts made from whole grain bread as a side.

Ingredients: Dill
For guests, prepare the cold soup in a pitcher and serve portions on plates. Remember that the toppings (eggs, rhubarb, asparagus) should be cold or at room temperature when served.

Fun Fact

💡

Sorrel has been popular in Polish cuisine as a sour herb for centuries; sorrel soup is a regional variation of sour soups, especially popular in spring when the plant is at its tastiest.

Best for

Sylwester Wiosenny obiad Przyjęcie na świeżym powietrzu

Tips

🍽️ Serving

Serve well chilled in shallow plates or bowls. For visual effect, add a few dollops of rhubarb jam and arrange halved quail eggs symmetrically. Additionally, you can add a teaspoon of sour cream or sprinkle with dill.

🥡 Storage

Store the cold soup in the refrigerator in a tightly sealed container for up to 48 hours. Keep the eggs and toppings (rhubarb, asparagus) separate and add just before serving to maintain texture. The cold soup is not suitable for reheating — serve only chilled.

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