Sorrel soup is very healthy. Many people love it for its freshness and lightness. After all, it is so nice to feel the taste of summer in a light soup, and even get a large amount of nutrients. Sorrel soup will be lighter when cooked with mushrooms.
It is necessary
- - 250 g of champignons;
- - 2 potatoes;
- - a bunch of sorrel;
- - half a bunch of fresh parsley and dill;
- - 2 tbsp. spoons of sour cream;
- - salt.
Instructions
Step 1
Take fresh mushrooms, rinse them thoroughly, peel if necessary. Cut into small slices.
Step 2
Peel potatoes, rinse, cut into strips or cubes - as you used to cut potatoes for soups.
Step 3
Rinse a bunch of sorrel, cut. You can cut the sorrel into larger pieces. Wash and chop the parsley with dill too.
Step 4
Pour a liter of water into a saucepan, bring to a boil, put potatoes with mushrooms. Simmer for 15 minutes over moderate heat.
Step 5
After 15 minutes, add sorrel to the pan, cook until soft. The soup should be slightly sour. If you like a more sour soup, then take two bunches of sorrel.
Step 6
Pour ready soup with mushrooms and sorrel into bowls, season with sour cream. Sprinkle generously with chopped parsley and dill. Serve hot or slightly warm. Very often, half a boiled egg is added to such a soup for beauty.
