Sorrel is an unusually useful plant that has a beneficial effect on the body. Sorrel dishes increase hemoglobin levels, improve digestion and liver function. They are low in calories, so they are indispensable during diets. Sorrel soup recipes are found in the cuisines of different countries. This easy-to-prepare dish is sure to be enjoyed by many.
It is necessary
-
- For the sorrel soup with meat:
- 500 g of meat;
- 400 g sorrel;
- 1 carrot;
- 1 head of onion;
- parsley root;
- 2 tbsp. tablespoons of flour;
- 2 tbsp. tablespoons of vegetable oil;
- sour cream;
- 2 eggs;
- salt.
- For French sorrel soup:
- 400 g sorrel;
- 3 potatoes;
- 2 yolks;
- a glass of cream fresh (or fatty sour cream);
- butter;
- nutmeg;
- parsley;
- ground black pepper;
- salt.
- For summer sorrel soup:
- 50 g sorrel;
- 50 g celery root;
- 1 carrot;
- 1 potato;
- 100 g zucchini;
- 50 g spinach;
- 1 head of onion;
- 2 eggs;
- 1 clove of garlic;
- sour cream (optional);
- any odorless vegetable oil;
- salt;
- ground black pepper.
Instructions
Step 1
Sorrel soup with meat
Wash the meat and cook the broth from it. Peel carrots, parsley root and onions. Cut them into small cubes, place them in a soup pot and fry them lightly in oil or fat removed from the broth. Add flour and fry a little again. Go through the sorrel, rinse, put in another saucepan, pour in a little water, close the lid and set to simmer for ten minutes. After that, remove the sorrel from the heat and rub it through a sieve, mince it or grind it in a blender. Then transfer it to the fried vegetables, cover with meat broth, salt, mix everything well and cook for about twenty minutes. Before serving, add sour cream, a boiled egg, finely chopped dill or parsley to the bowls. The soup can be served with meat. In this case, place pieces of boiled meat and half a hard-boiled egg on the plates.
Step 2
French sorrel soup
Go through the sorrel, rinse it thoroughly, cut it and let it dry. Melt butter in a frying pan, add sorrel, add nutmeg, salt, pepper and fry for about five minutes over medium heat. Then remove from the stove. Peel, wash and dice the potatoes. Pour one and a half liters of water into a saucepan, boil, salt and pepper, dip the potatoes into it and cook for twenty minutes. Then add the sorrel and boil it along with the potatoes for another three minutes. Separate the yolks, mix them with crème fraîche or sour cream, beat with a fork and very gently add to the soup that has been removed from the heat. Then pour it into a blender and beat until smooth. Serve warm French sorrel soup with chopped parsley sprigs to the plates.
Step 3
Summer sorrel soup
Pour one and a half liters of water or vegetable stock into a saucepan and bring to a boil. Peel vegetables, cut potatoes, celery and zucchini into small cubes. Chop the onion, grate the carrots and lightly sauté them in oil. Transfer all vegetables to soup and cook until potatoes are tender. Sort the sorrel and spinach, rinse, dry, cut and put in a saucepan with soup. Salt, pepper and boil them together with vegetables for about five minutes. Then remove the soup from heat and add the garlic clove passed through a press. Cook hard-boiled eggs separately, cool and cut into cubes. Pour the soup into bowls, each with sour cream and pieces of eggs.
