Green soup is called green because it is usually made from young greens. For cooking, arugula, spinach, nettle, sorrel, beet tops, and even dandelion leaves are suitable. Green soups are very healthy and contain many vitamins. Therefore, they must be included in the diet. How to cook green soup properly?
It is necessary
-
- meat or chicken broth
- 250 g sorrel
- 250 g spinach
- 2 medium carrots
- a couple of parsley roots
- salt
- pepper
- egg.
Instructions
Step 1
Boil meat or chicken broth, strain it. Take a pound of greens like spinach and sorrel. Rinse them thoroughly under running water. Tear the herbs into small pieces with your hands. This will leave more vitamins in it than when you cut it with a steel knife.
Step 2
Peel two large carrots, cut the carrots into strips.
Step 3
Bring broth to a boil. Put carrots, a couple of parsley roots in it, cook until these vegetables are soft.
Step 4
Separate the chicken or meat from the broth from the bones. Disassemble the meat into medium-sized pieces with fibers. Dip in broth.
Step 5
After 5 minutes, add spinach and sorrel to the soup. Cook over low heat for 10 minutes. Season with pepper, salt soup to taste. Remove from heat. The green soup is ready. Can be served in bowls with half a hard-boiled egg and parsley and dill leaves. You can serve green soup either cold or hot.
Step 6
If you put several types of herbs in a green soup, then its taste will only become richer. Moreover, almost all types of greens are perfectly combined with each other.
Step 7
Nettle soup is very good. It has a rich, pungent taste. Before cooking, it is better to pour over the nettle with boiling water so that it does not "bite".
Step 8
Green spinach soup has a subtle, delicate flavor. Usually green soups are made from it.
Step 9
Arugula makes an excellent soup. The main thing is that you don't even need to cook arugula itself. The recipe for this soup is simple. In a blender, combine 400 g of rucola leaves, vegetable broth and 3-4 slices of white bread soaked in milk. Put a few drops of olive oil in the resulting soup, and a healthy vitamin dish is ready!
Step 10
Those who cook green dandelion leaf soup will stock up on vitamins for future use. Dandelion contains many beneficial substances. To prevent it from bitter, scald its leaves several times with boiling water. It is better to put a couple of types of greens in such a soup.
Step 11
If you are making green soup with beetroot leaves, know that you are making an old Russian dish - botvinya. The beet tops soup tastes slightly sweet and slightly sour. It is better to put the beet leaves in the soup a little earlier than the rest of the greens, as they are tougher and will take a little longer to cook.
Step 12
It's up to you to decide what to cook the green soup from, but any of these soups is good and tasty in its own way.
