The first sorrel leaves appear in early spring; a healthy, tasty and rich soup is prepared with this herb. It contains vitamins C, B, E and K, it is rich in minerals and fiber. In winter, you can also treat yourself to a dish with a pleasant sourness if you have canned sorrel.
Canned sorrel is sold in many stores, and you can also make it yourself for the winter. For the soup, you need meat (pork or chicken), cut into small pieces. And also carrots, a can of canned sorrel, potatoes, onions, peppercorns, butter and lavrushka.
First, we make the broth: put the chopped meat in the water, cook for 50 minutes, not forgetting to remove the foam. Then fill in the chopped potatoes, leave on fire for 20 minutes. The broth can be slightly salted. Fry onions and carrots, pour into soup. Then simmer the sorrel in a frying pan and also put it in a saucepan with the rest of the products. Add lavrushka and pepper 2-3 minutes before turning off the heat.
When preparing soup, remember that canned sorrel is added only when the potatoes are completely cooked. Otherwise, the vegetable will turn out to be firm and will not boil down.
There is another way to cook soup with canned sorrel. First, fry the meat in a pan, and when a golden crust appears, add the grated carrots and diced onions.
While the meat is fried, boil the potatoes, you can salt it a little, but not very much, since salt is added to the canned sorrel, which is sold in the store.
When the potatoes are completely cooked, add meat with onions and carrots, sorrel to it. Let it boil for 10 minutes, add salt and pepper if necessary.
Sorrel soup is served with herbs and boiled egg. This dish can also be prepared without onions and carrots, sorrel, potatoes and meat are enough. If desired, the eggs can be chopped and added to the pot immediately after boiling. Season this dish with sour cream or mayonnaise.
