Russian cabbage soup, being an original Russian dish, has always been popular at any time of the year. But especially relevant is their preparation with the onset of warm spring days. Using fresh herbs in large quantities, you can cook sorrel cabbage. The recipe with a photo clearly demonstrates how to originally decorate and refresh the look of a vitamin dish. Imagine using the tips suggested in this article.
Sorrel soup: a lean recipe
This Russian dish was traditionally cooked without the use of meat. Therefore, it was very popular in early spring on Lenten days before the Orthodox holiday of Easter. The dish was very refreshing and vitamin due to the large amount of greens used. Young dandelion leaves, nettle shoots and, of course, fresh onion feathers were used. Despite the variety of ingredients used, the name remained unchanged - "Sorrel soup." The recipe for the simplest version of this dish is presented below.
Structure
- 4 l of water;
- 5-6 pcs. large potatoes;
- 1 large carrot;
- 2 bunches of green onions;
- 3 tbsp. l any vegetable oil;
- 3 large beams of sorrel;
- 2 bunches of fresh parsley;
- 1 bunch of dill;
- Bay leaf;
- a little salt (to your liking).
Cooking
Pour peeled and strawed potatoes into boiling water. Remove the top layer from carrots and wash it well. Grate it and fry in oil, along with half the chopped green onions. Put the mass in a boiling solution, which you need to add a little salt. After the potatoes are ready, drop the bay leaf and chopped greens: sorrel, onion, parsley and dill. After boiling, turn off the heat and close the lid. Let it brew for 20-30 minutes.
Sorrel soup: meat broth recipe
To make this light soup much more satisfying, you can cook it a little differently. The recipe for oxal cabbage will differ from the previous one primarily by the solution taken as the basis. Use ready-made meat broth instead of water . And carrots and onions can be fried by adding butter.
How to apply for serving sorrel soup? Dressing recipe
The most often used to decorate an egg or sour cream, introducing new contrasting colors in a green dish. For refueling, the proposed products can be introduced in different ways:
- Complement the already prepared hot or cold soup, putting each in a plate when serving two halves of hard-boiled and peeled eggs.
- The second way is to introduce the mixture into boiling cabbage soup just before turning it off. To do this, slowly pour a few beaten eggs into a hot soup and stir continuously. The appearance of the dish will “sparkle” with spring colors due to the contrast of white and yellow colors on a green background.
- The easiest option for decorating with sour cream is to put 1-2 tbsp. Each in the middle of the plate when serving. l
- When replacing the previous product with mayonnaise, you can approach the task of designing a dish in a completely different way. Open the sauce bag, cutting off the corner so that the hole is no more than 1-2 mm. Then, squeezing out mayonnaise, you can "draw" with its help intricate patterns on the surface of the dish, giving the soup a new spring mood.