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Sorrel soup with mushrooms

1170

Kitchen Russian

Calorie content 57.3 kcal

Portions 3 port.

Cooking time 60 minutes

Proteins * 3.3 gr.

Fats * 2.9 gr.

Carbohydrates* 5.6 g

Content

Fresh or canned sorrel makes an excellent light soup by adding mushrooms to the sorrel. Sorrel will be your alternative to ordinary cabbage, besides, it has a pleasant sour taste and contains many vitamins. You can cook with both meat and vegetable broth.

Ingredients

Bouillon 1.2 l. Onion 1 PC. Carrot 1 PC. Potato 3 pcs. Mushrooms 150 g Sorrel 150 g Egg 3 - 4 pcs. Vegetable oil for frying Salt taste

Cooking process

In a soup pot, boil meat broth, vegetable broth, or clean water. Put the peeled and diced potatoes in it and cook until half cooked.

While the potatoes are cooking, peel and rinse the onion and carrot. Finely chop the onion and chop the carrots on a medium grater. Fry onions and carrots a little in vegetable oil.

Then transfer these fried vegetables to a saucepan with broth.

Cut the mushrooms (marinated champignons in this recipe) into small pieces and place in a saucepan with the rest of the ingredients. Salt the soup to your liking and cook until vegetables are cooked.