Cooking cabbage soup from sorrel

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

At the end of winter, our body is especially lacking in vitamins. Of course, you can buy a pack of pills at the pharmacy, but it’s better to treat yourself to fresh early vegetables and make up for the lack of nutrients by preparing cabbage soup from sorrel. The first greens are a real storehouse of vitamins and minerals. They have all the power of the coming spring, awakening nature. They will energize you for the whole day. In addition, this is a fairly budget option, because you don’t need to buy especially expensive products for this soup.

Step 1. Preparing the base

Green cabbage soup can be cooked on any broth: beef, chicken and even vegetarian, mushroom. To make the soup tasty, it’s better not to dissolve bouillon cubes in boiling water, but to prepare a real base according to all the rules of cooking. Consider how to cook beef broth. For a large pot, we need half a kilogram or 700 grams of meat. Note notsoup set, namely the pulp of beef. It must be cut into small cubes and put to boil. When it boils, remove the resulting foam, otherwise the broth will be cloudy.

Step 2. Laying vegetables

Six medium-sized potatoes, peeled, cut into slices and thrown into the broth. Finely chop two onions, fry in oil. Add finely chopped carrots to the pan, blanch again, then put in future green cabbage soup. Variations are possible at this stage. If you can't stand onions, throw them straight into the pan, whole. Some housewives use this simple technique: they put onions, parsley, celery, carrots and other vegetables in a nylon mesh, which are valued for their aroma, not their taste. They are usually put into the broth, boiled, and then taken out.

Step 3. Conjure over greens

Sorrel soup turns out to be the tastier, the more we put a variety of greens there. We definitely need a large bunch of sour, but cilantro, parsley, dill, celery greens, basil or marjoram will not interfere in the saucepan. Don't be afraid to overdo it. We add herbs when the potatoes are almost cooked (a piece is easily pierced with a fork). After waiting a couple of minutes, pour three pre-shaken eggs in a bowl into gurgling cabbage soup, season with spices and s alt. It is customary in Russia to serve this dish with a spoonful of sour cream.

Sorrel soup - spring cream soup

With the same products, you can cook spring cream soup. From the list of ingredients, we exclude only potatoes. The meat is cooked separatelyroot crops and whole bulbs. Sorrel is cut finely and stewed until tender in a small amount of broth. After that, the sour and boiled root crops are rubbed through a sieve. The resulting slurry is carefully added to the broth. Eggs are boiled hard-boiled at the rate of half per eater. They are not thrown into the pan, but placed directly on the plate.

Sorrel soup in the oven

This recipe suggests boiling the whole potato, removing the tubers and cooling. Sorrel (300-400 g) finely chopped. Do the same with 3 onions and parsley root. Pour everything with a small amount of potato decoction (or broth) and simmer with vegetable oil. Cut the potatoes into large cubes, mix with stewed sorrel and root vegetables, pour hot broth or broth, put in a cast-iron or clay pot in the oven. When serving, sprinkle with chopped boiled egg and dill. And if you add beet tops along with sorrel, you will get a delicious spring borscht.