How to please the household? A similar question is asked by many housewives, thinking through the daily menu. The answer is simple - make sorrel soup. This choice please even the most avid gourmets. In addition, enrich their body with useful substances: it is not for nothing that sorrel is considered a green piggy bank of vitamins. But this version of the dish is acceptable only in the spring and autumn, when sorrel grows. Although, if you froze it in advance, in this form it will also not spoil the taste of the soup.
Pick your recipe
You will need
-
- potatoes - 8-10 pieces;
- sorrel - 2-3 bunches (fresh or frozen);
- meat broth - 3 liters;
- boiled meat (chicken
- beef) 300-500 g;
- 2-3 chicken eggs;
- dill
- parsley - several branches;
- salt;
- pepper;
- lemon or a few grains of citric acid.
Instruction manual
1
Prepare the meat. To do this, pre-frozen must be thawed in advance and fresh or thawed thoroughly rinse with water.
2
Take a saucepan, pour water into it, about two-thirds, put on the fire and start preparing the basis for the soup - broth. To make it aromatic and rich, meat must be put in cold water. If you rely on tasty meat, add it to boiling water.
3
While the meat is being cooked, prepare the potatoes. The tubers must be carefully selected, it is better to choose a medium size, rinse, peel and rinse again with water. Cut the potatoes into strips or small sticks.
4
Once the meat is cooked, remove it from the pan, cool. Cut into small pieces or disassemble into “fibers”.
5
Pour chopped potatoes into the meat broth. As soon as the potato broth begins to boil, salt it and lightly pepper. Add the meat.
6
At the same time, rinse the sorrel and finely chop it. This can be done with a knife or scissors.
7
Once the potatoes are cooked, you need to add an egg to the soup. There are two ways to accomplish this. For the first - the egg needs to be boiled hard, peeled, cut into small cubes and pour into soup. The second way: break the raw eggs into a plate, lightly salt and beat with a whisk in a thick foam. Then pour the resulting mass into a boiling soup with a thin stream. In this case, the broth should be constantly stirred with a spoon, so that a peculiar "spider web" is obtained from the egg. Let the soup boil for another couple of minutes.
8
Add a few drops of squeezed lemon juice to the pan. If the lemon was not at hand, it can be replaced with citric acid. Just don't overdo it!
9
At the very end, pour shredded sorrel into the soup in advance. To prevent greens from losing color, add a few grains of baking soda to the pan with the dish.
10
Dill and parsley will not be superfluous in the soup. They fall asleep a minute before removing the pan from the fire. When serving, garnish the soup with half the eggs, herbs and sour cream.
eleven
Carrot, garlic, parsley root, black pepper go well in such a soup. The egg during cooking can be excluded, or add it only as a decoration. And as a “thickener” use flour. To do this, melt a piece of butter in a pan, pour a tablespoon of flour into it, mix the resulting mass, dilute it with soup broth and pour the mixture in a thin stream into a saucepan. Bring to a boil. Now the dish can be removed from the fire.
note
It is possible to prepare a “lean” version of sorrel soup. In this case, the main ingredients in it will be water, potatoes, sorrel, herbs, lemon. Such a soup can be eaten cold.
Useful advice
If you wish, for density, you can add one tablespoon of semolina to the soup and mix thoroughly, preventing the formation of "lumps".
Related article
Sorrel soup with poached egg