With the arrival of spring, you can pamper yourself with a variety of delicious salads, appetizers, first and second courses prepared with sorrel. This amazingly medicinal plant is rich in vitamins and minerals. Therefore, after winter beriberi, it is recommended to diversify their diet. Sorrel soups are especially appetizing in appearance and pleasant to the taste. In addition, they are quick to prepare.
Quick sorrel soup
Cut the peeled onions and carrots into half rings. Saute them in sunflower oil for two to three minutes. Put four diced potatoes in the broth (if it is not available, replace it with water). Cut two bundles of sorrel into noodles and put them in a bowl with the boiled potatoes, then send fried vegetables to the pan. Season with salt, pepper and spices to taste. Boil for another one to two minutes, but no more. Serve quick sorrel soup with sour cream and a piece of egg.
Sorrel soup with shrimps
Boil and peel three hundred grams of shrimp. Peel one hard-boiled egg.
Pour one hundred and fifty milliliters of hot water into a bowl, release about three hundred grams of sorrel there, cook for seven minutes. Cool, then rub through a sieve, add salt.
Finely chop the onion, parsley root and fry in vegetable oil. Combine them with chopped green onion, dill, chili pepper (half a pod), two tablespoons of butter. Put out everything for about five minutes.
Transfer the mass of greens to a blender, beat until smooth, you can slightly dilute with boiling water while whipping.
When serving on the table, pour the sorrel puree into a plate, a mass of greens in the center, and shrimps and pieces of egg, cut lengthwise, on the edge. Sorrel soup with shrimp can be garnished with mint leaves.
