Sorrel is an unusually useful plant that has a beneficial effect on the body. Dishes with sorrel increase hemoglobin level, improve digestion and liver function. They are low-calorie, therefore indispensable during diets. Recipes for sorrel soups are found in cuisines of different countries. This easy-to-cook dish will surely appeal to many.
Pick your recipe
You will need
-
- For sorrel soup with meat:
- 500 g of meat;
- 400 g of sorrel;
- 1 carrot;
- 1 onion;
- parsley root;
- 2 tbsp. tablespoons of flour;
- 2 tbsp. tablespoons of vegetable oil;
- sour cream;
- 2 eggs;
- salt.
- For French Sorrel Soup:
- 400 g of sorrel;
- 3 potatoes;
- 2 yolks;
- a glass of cream-fresh (or fat sour cream);
- butter;
- nutmeg;
- parsley greens;
- ground black pepper;
- salt.
- For summer sorrel soup:
- 50 g of sorrel;
- 50 g celery root;
- 1 carrot;
- 1 potato;
- 100 g zucchini;
- 50 g spinach;
- 1 onion;
- 2 eggs;
- 1 clove of garlic;
- sour cream (optional);
- any odorless vegetable oil;
- salt;
- ground black pepper.
Instruction manual
1
Sorrel soup with meat
Wash the meat and cook the broth from it. Peel the carrots, parsley root and onions. Cut them into small cubes, put in a soup pot and lightly fry in oil or fat removed from the broth. Add flour and fry again a little. Sort out the sorrel, rinse, put in another pan, pour a little water, close the lid and let it stew for ten minutes. After that, remove the sorrel from the fire and rub it through a sieve, pass through a meat grinder or grind in a blender. Then shift it to the fried vegetables, pour meat broth, salt, mix everything well and cook for twenty minutes. Before serving, add sour cream, a boiled egg, finely chopped dill or parsley to the plates. Soup can be served with meat. In this case, put in the plates slices of boiled meat and half a hard-boiled egg.
2
French sorrel soup
Sort the sorrel, rinse it thoroughly, cut and let dry. Melt the butter in a frying pan, put sorrel, add nutmeg, salt, pepper and sauté for five minutes over medium heat. Then remove from the stove. Peel, wash and dice potatoes. Pour one and a half liters of water into the pan, boil, salt, pepper, dip the potatoes into it and cook for twenty minutes. Then add the sorrel and boil it with the potatoes for another three minutes. Separate the yolks, mix them with fresh cream or sour cream, beat with a fork and very carefully enter the soup removed from the heat. Then pour it into a blender and beat until smooth. Serve the sorrel soup warm in French, adding chopped parsley branches to the plates.
3
Summer sorrel soup
Pour one and a half liters of water or vegetable broth into the pan and bring to a boil. Peel vegetables, cut potatoes, celery and zucchini into small sticks. Grind the onions, grate the carrots and lightly pass them in oil. Put all the vegetables in the soup and cook until the potatoes are ready. Sorrel and spinach sort, rinse, dry, cut and put in a saucepan with soup. Salt, pepper and boil them with vegetables for about five minutes. Then remove the soup from the heat and add the garlic clove passed through the press into it. Cook hard-boiled eggs separately, cool and cut into cubes. Pour the soup into plates, put sour cream and pieces of eggs in each.
Useful advice
If you freeze sorrel for the future, soups with it can be cooked in the winter. To do this, boil the sorrel in a small amount of water in the summer for three to four minutes or ten (if you use a double boiler). Drain excess water, put the sorrel in small portions in a vacuum package or wrap it in plastic and freeze in a freezer.
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