Sorrel soup without meat

Here is a wonderful recipe for sorrel soup, which is easy to prepare. After freezing sorrel, this soup can be prepared at any time of the year. Just imagine: it is snowing outside the window, and you have delicious summer soup for lunch! The refreshing taste and health benefits of sorrel soup will keep you awake all day!

Sorrel soup, cooked without meat, requires a minimum of food. Sorrel can be used for this dish in any form - fresh, frozen, canned. Making sorrel soup without meat will not be difficult, even a novice culinary specialist can cope with this task.

Sorrel cabbage soup with egg - poached will add variety to the usual menu, while preserving your health and filling your body with strength and energy. We will cook the soup without meat, so the first course will be light and healthy.

Sorrel soup is a great option for a first course during a diet or fasting period. This soup is low-fat, light, contains fiber, and saturates well. Despite the fact that there is no meat in the soup, it is quite rich - this is a "merit" of gentle sautéing vegetables and adding spices.

Sorrel is one of the first greens to sprout in the spring after the cold winter period. This sour grass contains a lot of vitamins and microelements that the body needs, especially during spring beriberi. The simplest vitamin dish that can be easily made from sorrel is soup. Greens are "responsible" for aroma and color, eggs, potatoes and sour cream - for nutritional value and satiety.Of the spices, the simplest and most versatile set is suitable: salt and black pepper.

It is good to cook a traditional refreshing Belarusian dish in the very heat, when you want something light and cold. This soup will invigorate and energize. In addition to these products, you can add radishes and any greens.

The beetroot and sorrel fridge turns out to be a little sour, refreshing and quenches thirst well in summer. The soup also includes young radishes, cucumbers and herbs, it is advisable to take everything from your own garden.

Sorrel cabbage soup is often prepared with the addition of other greens such as nettle or spinach so that the soup does not lose its beautiful green color. We will add spinach. This dish is well suited for vegetarians, it does not contain meat and is cooked in water.

Lean vegetable sorrel cabbage soup will appeal to those who monitor their weight and nutrition. You can dine with hot soup during fasting, it improves digestion, gives energy.

Sorrel leaves are used to make soups while there are no inflorescences on the plants, and you should also not take old leaves. Sorrel cold chill has a pleasant sourness and is combined with sour cream, eggs, cucumbers and other herbs.

Summer season is a great time to eat tasty, light and economical. Nettle cabbage soup with sorrel is an excellent light dish that is very simple to prepare and satisfies well. You can cook them in meat broth or make a pure vegetable soup, but whatever you choose, the result will be simply wonderful.

Vegetarian sorrel soup is prepared without meat or eggs. It turns out a very light and tasty soup with sourness. Beans can be added to increase the calorie content of the soup and to make it more satisfying.

I would like to recommend an interesting recipe for cold summer soup. An unusual fridge on kefir without beets is prepared simply and quickly.Even an inexperienced cook can master such an outstanding recipe. Sorrel soup will perfectly saturate and quench your thirst in the hot season.

I love a variety of puree soups and often experiment. I want to share a recipe for puree sorrel soup, which is ideal for me in its creamy consistency. To prepare a delicate creamy soup, you need a minimum set of ingredients.

Borscht with fish is a hearty and original dining option. The dish is served cold, which is important for warm weather. Surprise your loved ones with this special soup recipe.

A tasty and healthy first course for children is an important desire of any housewife and mother. However, it is not always possible to implement it. A water sorrel soup recipe will help in this situation. Although it is cooked in water, the first dish is very nutritious and satisfying, feeding a child with such delicious food is definitely real.

According to the proposed recipe, you can prepare a light and delicious sorrel soup for the dinner table. It is prepared simply and quickly, most of the time is spent on cooling the soup. You can cook in water or any broth. You can take sorrel for this soup both fresh and canned and frozen.

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.

I suggest making a simple, quick and lean sorrel soup. Cooking such a soup will delight busy housewives who do not want to spend all their free time in the kitchen. Since the soup is not prepared in meat broth, it turns out to be not only healthy, but also low-calorie.

Sorrel for the winter under a nylon lid is a great opportunity to enjoy the most sour homemade preparation, which will become an ideal basis for soup. To prepare the above blank, you only need sorrel and salt, as well as a little time.Sorrel, prepared in this way without sterilization and under a nylon lid, will be stored in your refrigerator for several months and will always be at hand at the right time.

Vegetable ragout with mushrooms can be used as an independent dish, or can be eaten as a warm salad for meat and garnish. Eggplant adds a slightly pungent flavor, so you don't need a lot of pepper and garlic.

There should be no problems with harvesting sorrel for the winter: it can be perfectly canned without sterilization. There is a lot of acid in the green itself, but you can play it safe and add a small amount of citric acid to the workpiece. Preservation of taste and natural odor is guaranteed.

If you salt sorrel for the winter, using this elementary recipe that anyone can handle, then in winter you can cook delicious green cabbage soup from this blank. If desired, you can use such sorrel as a salad, using it with main courses.

When preparing sorrel with the addition of vinegar, its natural taste and color are preserved. The workpiece is perfectly stored due to the abundance of acid in it. Such sorrel is convenient to use as a filling for pies or when cooking soups.

Sorrel is almost the first greenery in the garden, which saturates us with fresh vitamins after a long winter. Only then, along with the heat, the whole variety of food vegetation appears, against the background of which the sorrel loses its seasonal popularity. It is at this moment that it is worth preparing it for the winter - on winter days, the value and popularity of sour grass grows again! The easiest way, it is also the most gentle, is freezing. Requires a minimum of time and effort, retains the entire nutritional value of the product.

During the sorrel harvest, housewives usually make preparations from this sour grass for the winter. Sorrel with salt is perfectly preserved and is successfully used for making soups. Sorrel is no worse preserved if prepared with sugar. In this case, sorrel can be used as a filling for pies and other sweet pastries.

There are many ways to freeze sorrel for the winter. Of course, the easiest way is to fold the peeled and sorted sorrel into cellophane. But if you want to preserve its flavor and benefits as much as possible, try a more interesting recipe with butter.

Sorrel, like any other product, can be prepared for the winter. This way you can prepare your favorite soup and other delicious dishes from it all year round. This recipe is very simple and keeps the sorrel leaves just like fresh.

It is very convenient to cook green borsch, cabbage soup or okroshka from green sorrel blanks. They opened the can and put it in a saucepan. Quick to use and easy to save for the winter.

One of the first green guests on the spring table is sorrel. It is better to roll up young grass, it is more useful. You don't need to cook it, just pour it over with cold water and use it as needed in soups or as a filling in baked goods.

Another way of harvesting sorrel for the winter. Wash greens, dry, blanch and pack in sterile jars. Such a blank is perfectly stored in a cellar or refrigerator. In autumn and winter, it will serve as an excellent base for making green cabbage soup.

Servings - 600 ml. finished sorrel roughly.

Sorrel for the winter can be prepared without salt - it is perfectly stored due to the acid it contains. Additionally, we suggest adding green onions, dill and parsley. The mixture will turn out to be very fragrant and simply irreplaceable for cooking cabbage soup and other soups.

Servings - 800 ml. finished sorrel roughly.

Sorrel can be prepared for the winter in a very simple way. No cooking and other heat treatment of raw materials is required. It is enough just to rinse and dry the greens well. After that, grind it, mix it with salt and distribute it to the storage jars. That, in fact, is all.

Servings - 500 ml. finished sorrel roughly.

Chopped sorrel is tightly packed into a half-liter jar and filled with boiling water. Then the jars are closed with a lid and sterilized in a water bath. Then everything is rolled up, cooled down and sent to a dark, cold storage place.

The sorrel is finely chopped and sent to boiling water. It is steamed for about 4 minutes. Then it is transferred to cans and rolled up. The workpiece is stored in a cool, dark place and is used to prepare various dishes.

Finely chopped sorrel is placed in a jar and filled with cold water. The cans are then rolled up and sent to the refrigerator or pantry for storage. From this simple preparation, it is then possible to prepare various dishes.

The sorrel is cut and sent to the water. When everything boils, it is transferred to the banks using a slotted spoon. Everything is filled with brine, and the cans are rolled up.

During the cold season, it is very important to maintain your immunity. This recipe will help you prepare a delicious and very healthy preparation. Having tried it in the winter, you will definitely decide to repeat this simple recipe again.