Sorrel soup: how to cook quickly and tasty

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sorrel soup is perfect for those on a strict diet. After all, this dish contains a minimum of calories and a maximum of nutrients. In addition, this cold broth-based lunch is good for cooling down in hot summer weather.

How to make cold sorrel soup in just half an hour

Required ingredients:

• drinking purified water - 2.5-3 l;
• freshly picked sorrel leaves - 500 g;
• large chicken eggs - 3-4 pcs;
• fresh herbs (you can take dill, parsley and leek) - a large bunch;
• medium-sized young potatoes - 5-6 pcs;
• fresh small cucumber - 4-5 pcs;
• table s alt - a few pinches;
• thick sour cream 30% - for taste and decoration of the dish.

Main ingredient processing

Sorrel soup should be prepared only from freshly picked greens. After all, slightly stale green leaves do not have the aroma and taste that should be present in such a dish. To do this, you need to take 500 g of sorrel, wash it thoroughly and soak for 15 minutes in cold water. After that, the greens need to be rinsed again, and then finely chopped with a knife.

The process of processing vegetables and herbs

Sorrel soup involves the use of not only sour green leaves, but also vegetables such as cucumbers and potatoes. In addition, it is advisable to add a few chicken eggs to this cold dish. Thus, a fresh cucumber needs to be washed in warm water, peeled (if it is bitter and hard), and then cut into thin sticks. After that, boil 3-4 chicken eggs, cool, peel and chop them finely with a knife.

To make the sorrel soup fragrant and tasty, you should add fresh herbs in the form of leek, dill and parsley to it. All of the above ingredients must be rinsed and chopped. Next, it is recommended to thoroughly wash medium-sized young potatoes, put them in boiling s alted water right in the peel and boil for 23-26 minutes.

Formation and heat treatment of the dish

Sorrel soup, the recipe with a photo of which is presented in this article, should be made on the basis of ordinary drinking water. It should be poured into a saucepan, brought to a boil, and then put all the processed and chopped sorrel leaves. It is recommended to boil them over low heat for 3 minutes, after which the dishes must be removed from the stove and cooled in air. After cooling, all chopped fresh herbs (dill, leek, parsley), chopped cucumber and boiled eggs should be added to the broth. It is advisable to mix the products well, s alt to taste, and then refrigerate for several hours.

Proper serving

After the lapse of time, sorrel soup needs to be poured into plates and flavored with two spoons of thick 30% sour cream. Also, for such a dish (if you are not on a diet), it is advisable to serve hot boiled potatoes in their skins, which should be lightly s alted and smeared with butter.

Helpful advice

If the sorrel is not sour enough, you can add lemon juice or citric acid to the cold soup for flavor.