Green cabbage soup with sorrel - summer soup, light and tasty. Summer, because sorrel grows only in summer, and when frozen or canned, it loses its crunchiness, rich taste and useful properties. In Russia, cabbage soup was cooked not only from sorrel, but as the main ingredients that give the sourness characteristic of real cabbage soup, they used: sauerkraut, spinach, nettle, dandelions.
It is necessary
- - meat broth,
- - potatoes,
- - sorrel,
- - egg,
- - green onions.
Instructions
Step 1
Cook the broth. For this, chicken breast, beef or pork bone are suitable. Cook for at least 40-60 minutes, making sure to add bay leaves, whole onion, pepper and salt to taste. Strain the broth.
Step 2
Peel three to four potatoes, cut them into small cubes and toss them into the broth. Sort out fresh sorrel, sifting out specks and blades of grass, and rinse thoroughly under running cold water. Place the bunch of sorrel on a cutting board and cut into thin strips, finely chop the bunch of washed green onions.
Step 3
Let the broth and potatoes boil for 5-8 minutes. Now you can throw in the sorrel and onions. Season with salt and add a teaspoon of sugar. After another five minutes, the pan can be removed from the heat, but before that, a beaten egg (or two) must be poured into the green cabbage soup in a thin stream. Leave the soup under the lid to sweat for another 10 minutes. For taste, you can add chopped dill or celery.
Step 4
For children, green cabbage soup can be cooked with mashed sorrel. To do this, the sorrel should also be sorted out and washed, then rinsed with boiling water and put in a mesh colander. Place a deep bowl under a colander and grind the sorrel into it. This will remove the cuttings from the leaves, and you will get sorrel puree. Pour the puree into the broth.
