2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Sorrel soup belongs to the traditional dishes of Slavic cuisine. It is eaten both cold as a summer dish and hot as a regular first. It can be rightfully argued that in both versions it is very tasty and he althy. And, of course, in different areas they prepare it in different ways too. But traditionally, potatoes are not put in the dish - only greens, root vegetables, roots, eggs.
Cold sorrel soup (Belarusian cuisine)
Sorrel soup, the recipe of which we will now consider, is popularly called "holodnik". It is understandable: it is prepared mainly in late spring and summer, when sorrel grows in full swing in the gardens. As a liquid base, meat broth, cooked in advance, or vegetable broth is used.
Product consumption: basic greens - 250 gr., fresh cucumbers - 2-3 pieces, green onions (feathers with heads) - 40 gr. (small bunch), eggs - 3 pieces, sugar - 1 teaspoon, s alt to taste.
How is this sorrel soup prepared? The recipe recommends washing the leaves under running water, draining, and drying. Finely chop and boilin broth or vegetable broth until fully cooked. Then cool the future soup. Finely chopped onions are placed in it, which should be ground with s alt, cucumbers, sugar if desired. Hard-boil the eggs, grind the yolks, and cut the whites, report everything to the rest of the products. The dish is dressed with sour cream, dill, parsley.
You can cook sorrel soup in a slightly different way. The recipe allows eggs not to be chopped, but put in each plate a quarter. And cook the first not only with sorrel, but also with beetroot. Then 150 grams of greens are taken, and beets are 100 grams or a little more.
Sorrel soup with beetroot broth
The proposed soup also belongs to the category of cold. They begin to cook it with the processing of sorrel: rinse, dry, chop, boil. For the base, water or broth is taken. The greenery itself requires a bunch weighing 200 grams. Since this is an unusual sorrel soup, the recipe includes beets (medium size, red) in its composition - they should be boiled separately, whole and unpeeled.
So that the color of the vegetable is not lost during cooking, a spoonful of 9% vinegar is added to the water. Or the beetroot is baked in the oven until tender.
Then the root crop is cooled, cleaned, cut into strips. And the water where it was boiled must be well filtered. It is added to a decoction with sorrel. Finely chop green onions (it needs to be ground with s alt to taste), cucumbers (2 pieces), 3 egg whites (yolks are ground and added to the dish) and put in a saucepan with other products. differenceThis version of the recipe, how to cook sorrel soup, from the one described above is that it is seasoned with kefir (100-150 gr.), Which must first be beaten well with a mixer or whisk, and then held for some time in the refrigerator. Sweeten the dish with a little sugar to taste. When serving, put sour cream and greens on the plates.
Sorrel soup puree
Finally, another sorrel soup. The recipe (with photo) of this hot dish is worth taking note of, because it is eaten at any time of the year, if only the greens were fresh or frozen. Ingredients: meat - 500 gr., sorrel - 400 gr., onions and roots - 250 gr., flour - 2-3 tablespoons, oil for browning. The meat is boiled, scale is removed from the broth. Carrots, onions, parsnips, parsley, celery (roots) need to be finely chopped and fried in the pan where the dish will be brought to readiness. Add flour and continue frying. Cut the sorrel and stew separately in a small amount of water for 10-12 minutes. Then it should be mashed to a state of puree and put in onion and vegetable frying. The broth is also poured there, the soup is brought to a boil and cooked over medium heat for about 20 minutes. S alt to taste. Boil the eggs in a bag, put in plates with food when serving. Season with sour cream and herbs. And if it is cut into portions and meat is put, then the eggs must be served hard-boiled. The soup turns out rich and very satisfying.
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