Sorrel soup is an unusual taste dish!
Its piquant sourness, lightness and summer aroma are simply fascinating.
There are a lot of options for sorrel soup.
It is prepared in different countries of the world and what they just do not add.
Indulge in sorrel soup?
Sorrel soup - general principles of preparation
Sorrel soups can be prepared on the water or meat, chicken, vegetable broths. Often they are boiled with potatoes, carrots and onions. But sometimes cereals are added to them, and Italians even lay pasta.
Sorrel is the main ingredient in the soup, but not so much is added. For 2-2.5 liters of food usually goes no more than two bunches. I wash the leaves, dry, cut. Sprigs can also be added. Throw the sorrel at the very end and do not cook for more than three minutes. You can simply bring it to a boil and turn it off immediately.
Serve sorrel soups with sour cream, boiled eggs, herbs. You can add grated with spices fat. It is necessary to cook such a dish once, after repeated heating, the taste is lost.
Recipe 1: Sorrel Chicken Soup
The recipe for a light oxal soup that is perfect for a summer lunch. Instead of legs, you can use wings, breast or any other parts of the bird carcass in the same amount.
Ingredients
• 5 potatoes;
• 0.5 kg of ham;
• 1 carrot;
• 2 onion heads;
• 1 large bunch of sorrel;
• dill;
• spices.
Cooking
1. Cook the broth. To do this, we wash the chicken, fill it with two liters of water and send it to the stove for 35 minutes. If the bird is domestic, it will take a little longer. When boiling, remove the foam.
2. Take out the chicken, cool, cut the pulp into pieces.
3. Cut the onions finely, cut the carrots into strips and toss them into the pan, salt the soup.
4. Add the chopped potatoes and cook the vegetables until soft. On average, it will take about 12-15 minutes.
5. Cut sorrel and greens. First you need to sort out and rinse.
6. Throw the chicken into the pan, add the greens with sorrel, throw the bay leaf and any spices.
7. Let the soup boil, but do not boil. Turn off immediately and you're done! Pour with sour cream.
Recipe 2: Sorrel Egg Soup
Sorrel and egg soup is a classic. I also call him green cabbage soup. And they should have approximately the same amount of sorrel and potatoes. The dish can be saturated and cooked on meat broth or cook a vegetarian option - a light soup made of vegetables.
Ingredients
• 300 grams of sorrel;
• 300 grams of potatoes;
• 1 carrot;
• 4 eggs;
• 1 onion head;
• 4 tablespoons of oil;
• herbs and spices.
Cooking
1. Cut peeled potatoes with small sticks and toss in a pan with two liters of salted boiling water. Or use meat broth. Cook until the potatoes are ready.
2. Cut the onion into small cubes and fry in a pan for a minute.
3. Peel the carrots, rub coarsely and cook together with onions in a pan.
4. While the potatoes are being cooked, we sort out the leaves of the sorrel, cut. Grind the greens.
5. Prepare the eggs. To do this, break them into a bowl and well interrupt with a fork until a homogeneous consistency.
6. As soon as the potato is easily pierced, add the fried vegetables to it and cook the soup for another two minutes.
7. Now we throw the sorrel, stir and let it boil.
8. Pour the prepared eggs in a thin stream. Mix continuously.
9. Now the final touch - add herbs, spices and green borscht is ready!
Recipe 3: Sorrel Rice Soup
Sorrel rice soup can be prepared with or without potatoes. For this dish, it is desirable to use large and long rice, it turns out better with it. Another feature of the dish is the addition of sour cream to the total mass.
Ingredients
• 3 potatoes;
• 3 tablespoons of rice;
• 200 grams of sorrel;
• 1 bunch of dill;
• 1 onion head;
• 1 bell pepper;
• 1 carrot;
• 2 liters of boiling water;
• 30 ml of oil;
• 1 leaf of laurel;
• 250 ml sour cream;
• salt.
Cooking
1. Cut the peeled potatoes into cubes, pour into boiling water (if desired, take any broth).
2. Rinse the rice, send it to the pan after the potatoes boil. Boil for five minutes and you can salt the dish.
3. Cut the carrots as we like, then fry them in a skillet until soft, add the chopped onion head and fry the vegetables to a beautiful color.
4. Cut the pepper into cubes and immediately toss it into the pan.
5. Once the potatoes are soft, shift the vegetables from the pan, cook together for two minutes.
6. Add chopped sorrel, let it boil well.
7. Throw laurel, herbs, bring spices to the desired taste and spread sour cream. Stir, bring to a boil again, immediately turn off.
Recipe 4: Sorrel Soup with Eggs and Stew
A simplified version of sorrel soup with eggs and meat. It is better to take stew from beef, as pork will be quite oily and not very suitable for a light summer dish.
Ingredients
• a can of stew (400-500 grams);
• 3 potatoes;
• one onion head;
• two bunches of sorrel;
• one carrot;
• 5 eggs;
• spices, parsley or dill;
• sour cream for serving.
Cooking
1. Cut the potatoes into small cubes (about 1 centimeter), pour them into a pot with two liters of boiling water, cook about five minutes after boiling.
2. In another saucepan, cook hard-boiled eggs, cool and clean.
3. Open the can of stew. Remove fat from the surface. We put the meat in a pan, and the fat in a pan.
4. Cut the onion, rub the carrots. Fry these vegetables in a pan with fat from a can of stew.
5. Salt the soup and check the readiness of the potatoes. If it is boiled, we throw a frying of vegetables.
6. In a minute, we start the sorrel with chopped herbs, we throw laurel and any spices. Turn off.
7. Cut the egg into two parts, send it to the plate. Pour hot soup and season with a spoon of sour cream.
Recipe 5: Sorrel Meatball Soup
The recipe for nutritious sorrel soup, which will need any minced meat. But you can take ready-made meatballs, for example, frozen or make minced meat from the cutlets.
Ingredients
• 300 grams of minced meat;
• 150 grams of sorrel;
• onion;
• 3 potatoes;
• 1 carrot;
• spices, herbs;
• 1 egg;
• some oil.
Cooking
1. Mix the minced meat with the egg, season with spices and form the meatballs. If the mass is weak, then you can add a little semolina. But just a little bit and let it swell.
2. Formed meatballs, fry in a pan for a minute on each side.
3. Pour two liters of boiling water into the pan, let it boil.
4. Add the potatoes cut into strips, cook for four minutes.
5. Spread the meatballs, salt and cook until the potatoes are ready.
6. Chopped carrots and chopped onions, fry after meatballs and add to an almost ready soup.
7. Cut the sorrel with herbs, transfer to a pan.
8. We give the dish to boil, if necessary, then add salt. Done!
Recipe 6: Sorrel Soup with Egg and Green Peas
Fresh or frozen peas can be used for this sorrel egg soup. But if this is not, then you can add canned peas. Very fast and easy meal. And if there is not enough meat taste, then you can always add chopped sausage or a piece of sausage.
Ingredients
• 1 large bunch of sorrel;
• 200 grams of peas;
• 2 eggs;
• 1 liter of water;
• 1 potato;
• spices;
• 1 small carrot;
• 0.5 onion heads.
Cooking
1. Cut into small cubes (the size of a pea) potatoes, pour into boiling water.
2. Add chopped onions and grated or chopped carrots. Cook vegetables for 10 minutes.
3. Separately, you need to boil the eggs, peel and cut.
4. Add peas to the pan and cook for another three minutes. Salt, pepper to your taste.
5. Put the cut sorrel, you can add different greens, let it boil and turn it off.
6. Put the sliced eggs on plates, pour hot soup and you're done! Serve with sour cream.
Recipe 7: Italian Pasta Sorrel Soup with Pasta
The recipe for tomato sorrel soup, which is prepared by Italians. We use small pasta in the form of horns, stars, shells.
Ingredients
• 2 tomatoes;
• 1.2 liters of broth;
• 1 bunch of sorrel;
• 1 onion head;
• salt;
• pepper;
• a handful of pasta;
• 1 potato;
• 1 carrot;
• butter.
Cooking
1. Boil the broth, you can water. Throw chopped potatoes.
2. After three minutes, add the chopped carrot, cook the vegetables for 7 minutes. Salt.
3. Fry the onion in a pan, then add the chopped tomatoes to it and simmer it all together for about five minutes.
4. Once the vegetables in the pan are almost ready, start the pasta, let it boil for two minutes.
5. Add vegetables from the pan and cook for another two minutes.
6. Put the chopped sorrel and other greens, throw in a saucepan, boil on and off.
7. Let the soup stand until the pasta is cooked, and the sorrel releases acid into the dish.
Sorrel soup - tips and tricks
• Sorrel can be put in ordinary borsch or cabbage soup. He will give the dish a spicy acidity, relieve from a fresh taste and the need to add another acid.
• After adding sorrel to the pot, you can’t cook the dish for a long time, otherwise the leaves will turn ugly brown. It is better to let the soup boil and turn it off, and for the taste to show, let it brew for half an hour under the lid.
• Sorrel can be preserved, salted, frozen and even dried. Therefore, you can indulge households with green soup not only in the summer!
• Soup with sorrel can be cooked not only on meat broth or water. It turns out amazingly delicious on mushroom broth.
• Is the dish too acidic? Do not rush to dilute it with water. You can add a spoonful of sugar to the pan.
