Sorrel is a valuable source of nutrients - vitamins, beneficial acids and fiber. Moreover, it is delicious. Growing up, sorrel leaves become hard and fibrous. Therefore, hurry up to prepare dishes from young greens. Be sure to cook green sorrel soup or cabbage soup. This dish is a sure sign of the coming summer.
It is necessary
-
- Beef broth soup:
- 500 g of beef on the bone;
- 4 liters of water;
- 1 small onion;
- salt;
- 1 teaspoon sugar
- 4 potatoes;
- a large bunch of sorrel;
- a bunch of green onions;
- parsley and dill;
- sour cream.
- Sorrel puree soup:
- 2 liters of meat broth;
- a large bunch of sorrel;
- 2 hard-boiled eggs;
- salt;
- sour cream.
- Vegetarian cabbage soup:
- 2 large stems of rhubarb;
- a large bunch of sorrel;
- 1 large carrot;
- 1 small beet;
- vegetable oil for frying;
- 4 potatoes;
- salt;
- allspice peas;
- 4 hard-boiled quail eggs;
Instructions
Step 1
Most often, sorrel soup is prepared with meat broth. Pour water into a large pot and dip the bone-in beef into it. Bring liquid to a boil and reduce heat. Boil the broth until the meat is cooked, removing the resulting foam with a slotted spoon. An onion cut in half can be added to the broth.
Step 2
Remove the bone from the broth, remove the meat from it and chop it finely. Dip the diced potatoes into the broth, add salt. Bring liquid to a boil, reduce heat and cook until potatoes are tender.
Step 3
Prepare the sorrel - it needs to be sorted out and rinsed thoroughly. Place the leaves in a colander to drain the water, then cut the green into strips. Chop green onions finely. Place the herbs in the broth. Cook for about five minutes, taste the soup, add salt if necessary. To enhance the flavor, pour a teaspoon of sugar into a saucepan. Boil the soup for no more than 10 minutes and remove from heat. Pour it into bowls, place the meat cubes and sprinkle with finely chopped herbs.
Step 4
Another version of the spring-summer soup is mashed. Rinse the sorrel, put it in a colander, pour it over with boiling water, substitute a bowl and wipe the herbs so that the glass is mashed, and the cuttings from the leaves remain in the colander. Boil the broth and add the sorrel puree. Season to taste and cook until tender. Serve the soup hot with sour cream and a chopped hard egg.
Step 5
Green cabbage soup can be cooked without meat. Try the vegetarian option. It takes a little longer to cook, but it has a very rich taste. Place coarsely chopped rhubarb stalks in a small saucepan and cover with water. Cover the pot with a lid and put it on fire. After 10-15 minutes, the rhubarb will boil down, and the broth will acquire a sour taste.
Step 6
Pour water into a larger saucepan so that it takes up no more than half the volume. Cut the potatoes into cubes and place in a saucepan. Add salt. In a frying pan, fry chopped or coarsely grated carrots and beets in hot vegetable oil. Wash the sorrel and cut into thin strips.
Step 7
Put the fried vegetables, sorrel in a pot with potatoes and pour the rhubarb broth. Add salt, toss in a few allspice peas. Bring the soup to a boil and cook for no more than five minutes. Remove from heat and serve on bowls. Add sour cream and a hard quail egg cut in half to each.
