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Sorrel soup classic recipe

0
1959
Kitchen Russian
Calorie content 83.9 kcal
Portions 8 port.
Cooking time 50 minutes
Proteins * 7.8 g
Fats * 4.1 gr.
Carbohydrates* 6.4 gr.
* per 100 gr. product
Sorrel soup classic recipe
Content

Sorrel soup is a Russian dish that is cooked more often in summer. This versatile soup is low in calories, rich in vitamins and can be served hot or cold. According to the classic recipe, sorrel soup is cooked for no more than half an hour.

Ingredients

Cooking process

step 1 out of 6
Wash the meat, put in a saucepan and cover with water. The meat can be cut into several pieces at once. Put the pan on high heat, when the water starts to boil, reduce the heat, do not forget to remove the foam from the surface of the broth with a spoon. For aroma, you can add a couple of bay leaves and a few allspice peas.
step 2 out of 6
Hard-boiled eggs, cool them, peel and cut into cubes.
step 3 out of 6
Peel the onion and cut into cubes. Peel the carrots, wash and grate on a coarse grater. Preheat a frying pan, pour in a little sunflower oil, put onions and carrots, fry the vegetables until soft.
step 4 out of 6
Peel, wash and dice the potatoes. Send the potatoes to the broth to boil. If you wish, you can remove the meat from the broth, separate it from the bones and chop finely.
step 5 out of 6
Wash sorrel and cut into strips. Put onion and carrot roast, sorrel and eggs in a saucepan, stir, salt and season to taste. Cook the soup for another 10 minutes.
step 6 out of 6
Add chopped herbs at the end of cooking. Season sorrel soup with sour cream.

Bon Appetit!

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