Sorrel cabbage soup is a very tasty combination of velvety broth, tender buckwheat, mushroom cheese curds, vegetables and herbs with sourness. What could be better and tastier on a hot summer day?
Ingredients:
- 2 large bunches of sorrel;
- 1 small bunch of nettles
- 1 bunch of greens (dill, onions and parsley);
- 1 large carrot;
- 1 onion;
- 3 bags of buckwheat;
- 1-2 processed cheese (preferably mushroom);
- 4 eggs;
- 1 potato;
- 4 tablespoons of sunflower oil;
- 300 g sour cream;
- salt;
- 1 teaspoon of seasoning (hops-suneli and black pepper).
Preparation:
- Pour sunflower oil into a saucepan with a thick bottom, place it over medium heat and heat well.
- Grate the carrots on a coarse grater, chop the onion into small cubes. Put prepared vegetables in hot oil, fry until golden brown.
- When the vegetables acquire the desired color, they need to be poured with 2-3 liters of plain water and brought to a boil, seasoned with salt, pepper and suneli hops. Note that first you need to pour in only 2-3 liters of water, and then if the cabbage soup is thick, then they can be diluted a little more.
- Wash the potatoes, peel, cut into small cubes, and then put in the boiling broth. Send buckwheat in bags there too. Why sachets? Everything is very simple. Thus, the cereal will not be digested, but will be saturated with the taste of broth and seasonings.
- Boil the contents of the saucepan until the buckwheat and vegetables are ready, then remove the bags with buckwheat on a plate and cool, and continue to cook the vegetables over low heat.
- Greens, including sorrel and nettle, wash, shake off, chop with a knife, add to the cabbage soup and cook for 10-15 minutes.
- After this time, cut the mushroom curds into large cubes, add to the cabbage soup and bring to a boil. Cook everything together for 5-7 minutes, stirring constantly, until the curds are completely dissolved.
- Boil all eggs until tender, cool, peel and cut in half.
- Take deep bowls. Put 3-4 tablespoons of boiled buckwheat and 1 half egg in each plate. Pour all this with cabbage soup, season with sour cream. Best served with rye bread.
