At the end of winter, our body is especially lacking in vitamins. Of course, you can buy a pack of tablets at the pharmacy, but it’s better to treat yourself to fresh early vegetables and make up for the lack of nutrients by making sorrel soup. The first green is a real storehouse of vitamins and minerals. They have all the strength of the coming spring, the awakening nature. They will energize you all day. In addition, this is a fairly budget option, because you do not need to buy particularly expensive products for this soup.
Step 1. Preparing the base
Green cabbage soup can be cooked on any broth: beef, chicken and even vegetarian, mushroom. To make the soup tasty, it’s better not to dissolve the broth cubes in boiling water, but to prepare a real base according to all the rules of cooking. Consider how to cook beef broth. In a large pot, we need half a kilogram or 700 grams of meat. Notice, not a soup set, namely beef flesh. It must be cut into small cubes and put to cook. When it boils, remove the resulting foam, otherwise the broth will be cloudy.
Step 2. Bookmark vegetables
Peel six medium-sized potatoes, cut into slices and throw into the broth. Finely chop two onions, fry in oil. Add finely chopped carrots to the frying pan, still be flattened, then put in future green cabbage soup. Variations are possible at this stage. If you can not stand the onion, throw it in the pan directly whole. Some housewives use such a simple trick: they put onion, parsley, celery, carrots and other vegetables in a nylon net, which are valued for aroma and not for taste. They are usually put in the broth, boiled, and then taken out.
Step 3. Conjure over greens
Sorrel soup it turns out the tastier, the more we put there a variety of greens. We need a large bunch of sour, but cilantro, parsley, dill, celery, basil or marjoram will not interfere in the saucepan. Do not be afraid to overdo it. We add herbs when the potatoes are almost cooked (a piece is easily pierced with a fork). After waiting a couple of minutes, pour into the gurgling cabbage soup three eggs pre-shaken in a bowl, season with spices and salt. Serving this dish in Russia is customary with a spoon of sour cream.
Sorrel cabbage soup - spring cream soup
With the same products you can cook spring cream soup. From the list of ingredients, we exclude only potatoes. The meat is cooked separately with root vegetables and whole onions. Sorrel is cut finely and stewed until tender in a small amount of broth. After that, sour and boiled root vegetables are wiped through a sieve. The resulting slurry is carefully added to the broth. Hard boiled eggs at the rate of half on the eater. They are not thrown into the pan, but put directly on the plate.
Sorrel soup in the oven
This recipe suggests boiling the whole potatoes, taking out the tubers and cooling. Finely chop the sorrel (300-400 g). Do the same with 3 onions and parsley root. Pour in a small amount of potato broth (or broth) and stew with vegetable oil. Cut the potatoes into large cubes, mix with stewed sorrel and root vegetables, pour hot broth or broth, put in an iron or clay pot in the oven. When serving, sprinkle with chopped boiled egg and dill. And if you add beet tops with sorrel , you will get a delicious spring borsch.