How to make delicious sorrel soup

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

Soups and borscht with sorrel can be attributed to seasonal, spring-summer cuisine. Although, if the greens are frozen, it is possible to cook it in the middle of winter. Who will not be pleased with the pleasant green color and the taste of soup with a slight sourness! These are the dishes that you are invited to cook.

Sorrel soup

Sorrel soup will be rich and satisfying if you take infused strong broth from meat with a bone - beef or pork, but not very fatty. For half a kilogram of meat products, sorrel is required from 400 to 450 g, onions and celery roots, parsley - 200-250 grams. Oil for passivation and flour - 2-3 tablespoons. If you want to cook sorrel soup with egg, boil enough of them hard-boiled so that you can put a half or a quarter in each plate.

Let's start cooking. Prepare the broth by descaling and adding s alt to the water during the cooking process. Then take out the bone. Onion (if there is not only a head, but also feathers, take them too) and finely chop the roots and fry in oil. True, they can simply be boiled by throwing them into the broth. But when roastedcomponents sorrel soup is tastier. Pour flour into the pan and fry a little more. Wash the sorrel and simmer separately in a small amount of water. When it becomes soft, put it in a colander and rub it through a sieve. Add the mass to the roots, mix and put everything in the broth. S alt, add pepper, stir and boil for 20-25 minutes. When the sorrel soup is ready, it is poured into plates, eggs and greens are placed in them. They offer sour cream for dressing. The dish turned out wonderful in all respects!

Soup with stew

Any classic recipe has a lot of cooking options. This is especially true of dishes popular, beloved, having many fans. For example, sorrel soup with stew is often boiled, and it turns out no worse than just meat. To prepare it, you will need:

- canned meat - based on 2 spoons per plate;

- bunch of sorrel;

- 4-5 potatoes;

- 2 carrots;

- bulb;

- seasonings and spices;

- a little citric acid or a couple of sour apples.

Saute onion and chopped sorrel in vegetable oil. Place sliced potatoes and sliced carrots into a saucepan in hot water. When they are almost ready, add onion with sorrel, s alt, add spices, pepper, acidify a little. At the end, lay out the stew, drive in a couple of testicles - and let it boil. Remove the finished sorrel soup from the heat, leave to infuse under the lid. Brown bread and sour cream are perfect with it.

This soup is served both hot and cold. It perfectly quenches thirst and refreshes in the summer heat. And thanks to the meat supplement, it saturates well. Bulgarian pepper and celery root, dill give a special zest to the first dishes. Therefore, it will be useful to put pepper in the soup with sorrel, preferably red, cutting it into quarters or strips. The roots can be pre-fried or boiled with the rest of the ingredients. For greater richness, it is recommended to add rice, young peas (canned), green beans to such a soup. Spill on plates, pour a little chopped dill into each. Often the dish is acidified not with citric acid, but with whey from sour milk. This is the so-called rustic version of the dish.