Soups and borsch with sorrel can be attributed to seasonal, spring-summer cuisine. Although, if you freeze the greens, it is possible to cook it in the middle of winter. Who will not be pleased with the pleasant green color and taste of the soup with a slight sourness! It is these dishes that you are invited to cook.
Sorrel soup
Sorrel soup will be rich and satisfying if you take as a liquid an infused
strong broth made of meat with bone - beef or pork, but not very fat. A half a kilogram of meat products requires sorrel from 400 to 450 g, onions and celery roots, parsley - grams so 200-250. Passing oil and flour - 2-3 tablespoons. If you want to cook sorrel
soup with an egg, boil hard enough such an amount so that you can put a half or a quarter on each plate.
Let's start cooking. Prepare the broth by descaling and salting water during the cooking process. Then remove the bone. Onions (if there is not only the head, but also the feathers, take them too) and chop the roots finely and fry in oil. True, they can simply be boiled, tossed into the broth. But when frying the components, sorrel soup is tastier. Pour the flour into a skillet and fry a little more. Wash the sorrel and extinguish separately in a small amount of water. When it becomes soft, flip it over a colander and wipe through a sieve. Add the mass to the roots, mix and put everything into the broth. Salt, add pepper, stir and boil for 20-25 minutes. When the sorrel soup is ready, it is poured into plates, eggs and greens are placed in them. Offer for filling sour cream. The dish turned out wonderful in all respects!
Stewed soup
Any classic recipe has many cooking options. This is especially true of dishes of popular, beloved, with many fans. For example, sorrel soup with stew is often cooked, and it turns out no worse than just meat. To cook it, you will need:
- canned meat - at the rate of 2 tablespoons per plate;
- a bunch of sorrel;
- 4-5 potatoes;
- 2 carrots;
- onion;
- seasonings and spices;
- A little citric acid or a couple of sour apples.
Pass the onion and chopped sorrel in vegetable oil. In a pan in hot water put sliced potatoes and mugs - carrots. When they are almost ready, add onion with sorrel, salt, add spices, pepper, acidify a little. At the end, put the stew, drive a couple of eggs - and let it boil. Remove the sorrel soup from the heat, leave to insist under the lid. Brown bread and sour cream are perfect for him.
This soup is served both hot and cold. It will perfectly quench your thirst and refresh in the summer heat. And thanks to the meat supplement it saturates well. Bulgarian pepper and celery root, dill give a special highlight to the first dishes. Therefore, it will be useful to put pepper, preferably red, in a soup with sorrel, cutting it into quarters or straws. The roots can be pre-fried or boiled with the rest of the ingredients. For greater richness, it is recommended to pour rice, young peas (canned), and string beans into such a soup. Spilling on plates, pour a little chopped dill into each. A dish is often acidified not with citric acid, but with whey from sour milk. This is the so-called rustic version of the dish.