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Canned sorrel sorrel soup

0
2366
Kitchen Russian
Calorie content 57.8 kcal
Portions 8 port.
Cooking time 35 minutes
Proteins * 5.2 gr.
Fats * 1.9 gr.
Carbohydrates* 6.5 gr.
* per 100 gr. product
Canned sorrel sorrel soup
Content

Sorrel soup can be made both in summer and winter. In summer, the soup is prepared with fresh sorrel. During the sorrel season, I harvest it in large quantities - I freeze or preserve it so that in winter you can enjoy a quick, tasty and aromatic soup.

Ingredients

Cooking process

step 1 out of 6
Boil the chicken in advance. I already had chicken cooked and chicken broth is ready. Wash potatoes and carrots thoroughly, peel with a vegetable peeler. Peel the onions. Boil hard-boiled chicken eggs. Cool the boiled chicken eggs and peel them. Rinse the dill greens thoroughly and dry.
step 2 out of 6
Put the pot of chicken stock on the fire, add the bay leaf and bring to a boil. Cut the potatoes into medium cubes, coarsely grate the carrots, finely chop the chicken eggs and peeled onions. Separate the chicken meat from the bones and skin and fiber or cut into medium pieces. Strain the canned sorrel through a colander.
step 3 out of 6
Heat a frying pan, pour in a small amount of vegetable oil, put finely chopped onions and grated carrots. Fry, stirring occasionally, until tender. Place the chopped potatoes in the chicken broth.
step 4 out of 6
Add tomato paste to the sautéed vegetables, if desired. The amount of tomato paste can be adjusted according to your taste preferences or not used at all. Mix thoroughly.
step 5 out of 6
Then send the fried vegetables to the broth. The next step is to add chopped chicken eggs and chicken meat. Pepper and stir. Chop the dill herbs.
step 6 out of 6
Bring the soup to a boil, add canned sorrel and chopped dill and cook for a couple of minutes. Taste with salt and salt if necessary. Pour hot canned sorrel soup into portions and serve with sour cream.

Bon Appetit!

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