Sorrel soup - tested recipes .How to prepare and tasty soup of sorrel .
Recipes / / August 12, 2017
sorrel soup - general principles for preparing
After a cold winter so I want something light and vitamins.Sorrel soup is best to prepare in the spring, when the young green shoots concentrated a maximum amount of vitamins, minerals and salts.Cooking soup of sorrel can be in meat broth (best with chicken or beef) or water.Serve the dish warm or cold, but the meat soups still best served hot.The dish is usually added potatoes, vegetable roasting of carrots and onions, any herbs (dill, cilantro, chives or parsley) and spices.You can roast and not to do - simply clean the onion and carrot, cut and run in the soup.Sometimes a dish put cabbage or Chinese cabbage, bell pepper strips and cubes of tomato.Also sorrel in a dish, you can put any other young greens: nettle, dandelion, beet tops, as well as spinach and arugula.If the time to cook meat broth is not present, you can take any canned meat - soup of sorrel turns them very nourishing and appetizing.Serve the dish often with sour cream, half a hard-boiled egg and finely chopped herbs and scallions.Very tasty rub cheese on a coarse grater and add it to the hot soup.
sorrel soup - preparation products and dishes
Before how to cook soup, meat should be washed in cool water and process (cut film and veins, if they exist).It is better to cook the meat in one piece, and then it is ready - to remove and cut into portions.Vegetables and herbs should be thoroughly washed and cleaned.Potato soup of sorrel is better not to cut too large, fit thin wedges or small cubes.Onions need to finely chop and grate the carrots (although you can finely chop).Sorrel too small is better not cut, otherwise it will seethe and turn to mush.Pre-boil hard boiled eggs for delivery.
From dishes require a large pan with a slotted spoon, knife, cutting board and a grater.Prepare a clean cheesecloth for straining broth.Serve the dish can be in conventional deep plates or bowls.
Recipes soup of sorrel:
1 Recipe: Soup with sorrel
This green light soup is perfect for a hot summer day.Dish pleases not only a pleasant sour taste, but also an abundance of vitamins and minerals.
- Chicken - 380-400 g;
- Potatoes - 340 g;
- Fresh sorrel - 220 g;
- Carrot - 120 g;
- Onions - 90-100 g;
- Salt - to taste;
- Vegetable oil for frying;
- Sour - feed;
- Dill and parsley.
Chicken meat is washed with cold water and put to boil for 30-40 minutes.After the first boiling it is desirable to drain the water, pour over meat and put on a new boil again.While preparing the chicken, you can peel and cut into small cubes potatoes, finely chop the onion and grate the carrots cleaned.Also, wash all greens in water (sorrel, dill and parsley), then finely chop.Sorrel can be cut slightly larger.Welded pull out the chicken and cut into portions.In the boiling broth Put the potatoes and cook until tender.During this time, you can cook frying: lay out the first in a pan with vegetable oil onion, then add the carrots.Fry the vegetables a few minutes.Check the potatoes with a knife - if cooked, add the vegetable frying.Then lay back sliced meat and sorrel.After boiling the soup cook for another 5-7 minutes.Season with salt to taste the dish.While the soup of sorrel insists grind hands chopped herbs and salt and place in serving dishes.Serve the dish with sour cream and rye bread.
2 Recipe: Soup of sorrel and spinach
very satisfying, useful and refreshing first course.Preparing a soup of sorrel on a beef broth, flavor infused spices and vegetables.
- Kilogram of beef on the bone;
- Half large carrots;
- Root parsley;
- Onion - 1 pc .;
- 25g sorrel, fennel and spinach;
- 1 tbsp.l.flour and butter;
- sour cream - to taste;
- 6 eggs;
- Salt - to taste;
- Several Goroshkov black pepper;
- bay leaf - 2-3 pc.
Meat wash, treat, fill it with water and put the stew.After boiling, remove with a slotted spoon foam.A few minutes before the meat is cooked, add pepper and bay leaf.The finished meat is removed and put off for a while.Broth we filter from pepper and lavrushki and merge back into the pan.Sorrel and spinach wash, pour boiling water and leave for half an hour.Then the water is drained and pour a little broth.Boil herbs in broth about 5-6 minutes.Then take out the greens, shred and spread in a saucepan with the broth, to merge the broth in which the cooked greens.Onions finely shinkuem, carrots and parsley clean and cut into thin circles.We spread all the vegetables in boiling broth.While the soup is cooked, grind the flour with butter and add to the mix a bit of beef broth.In just a few minutes until cooked add the soup this mixture.At the time, insists dish cook hard-boiled eggs, grind fennel and cut boiled eggs in half.Sorrel soup served with half an egg, a slice of meat, sour cream and herbs.
Recipe 3: sorrel soup with barley
This light green sorrel soup can be cooked in meat broth or water, and if you add the barley, the dish will turn out even better fed.In hot weather you can eat soup or cold - it is worse than this does not become.
- pound of drumsticks or soup sets;
- At 2 carrots and onion;
- Half a cup of barley;
- Goroshkova pepper;
- bay leaf;
- 2 potatoes;
- 120g sorrel;
- Vegetable oil;
- 3 eggs;
- ground black pepper;
To begin prepare broth: chicken wash out, fill it with water and put the stew.After boiling, remove the foam and reduce fire.Add the broth and whole cleaned onion 1 carrot cleaned.Cook until then, until the meat is easily separated from the bones.For 10 minutes until cooked add Goroshkova pepper, bay leaf and a little salt.Of the finished broth take out Lavrushka, peppers and carrots and onions.The meat is taken out and separated from the bones.The broth was filtered.In parallel with the broth to cook barley.Sorrel wash and chop, potatoes clean and cut into cubes.Onions finely shinkuem, carrots grate.Onions and carrots fry until soft state in vegetable oil at the end of a little salt and pepper.In the boiling broth Put the potatoes after 10 minutes Put the barley, and after 20 minutes add the roast.Cook the soup over low heat, stirring occasionally.For 5 minutes until cooked add the chopped sorrel and chicken.Try the soup, if necessary - add to taste salt and pepper.after the soup of sorrel infusions, served with half a boiled egg and sour cream.
Recipe 4: sorrel soup and stew
Try to cook this wonderful light soup is not the meat broth, and stew.The dish is prepared much faster and gives a very nourishing.
- Bank stew;
- Potatoes - 4 pcs .;
- On 1 carrot and onion;
- 2 pinches of sugar;
- Vegetable oil;
- flour - 1 tsp .;.
- 2-3 sorrel beam;
- Sour cream and boiled eggs - supply;
- Salt, pepper, Lavrushka and any other seasonings.
Onions and carrots to clean, onion finely chopped, and three carrots on a grater.In vegetable oil fry the vegetables until soft state, and add a pinch of sugar and a teaspoon of flour (so that the soup was more nourishing).Potatoes clean and cut into strips.Pour into the pan the water and bring to a boil.Pour into the pan the potatoes.After 10 minutes of boiling, add the roast.Jar of canned meat and lay open the entire contents of the soup.Sorrel washed and cut into ribbons.After 5-7 minutes add the sorrel stew.Cook the soup even 10-12 minutes, then add salt to taste and pepper, Lavrushka and any other spices.After the meal infusion, serve the soup with half boiled eggs and sour cream.
Recipe 5: soup of sorrel and young cabbage
sorrel gives the dish a slightly sour taste and cabbage adds tenderness.This soup of sorrel particularly appeal to those who do not like too acidic first courses.
- Chicken meat - a pound;
- Young cabbage - 400 g;
- 1 small carrot;
- 2 small onions;
- 1-2 potatoes;
- 1 small Pomidorka;
- Sorrel - several bundles (to taste);
- salt, pepper and bay leaf;
- boiled eggs and sour cream to serve.
Cook as usual, chicken broth, cooked meat pull out and separate from the bones.Potatoes clean, cut into cubes and throw in boiling broth.My cabbage, thinly shinkuem throw and 10 minutes after potatoes.Onions finely shinkuem and fry in sunflower oil until a nice golden color.Carrots clean, grate and fry with the onions until soft.My tomato, remove the skin (it needs it scalded with boiling water), cut into cubes and put in a pan with roasting.Simmer vegetables for several minutes.We spread the soup vegetable filling.Sorrel wash and cut ribbons.After 5 minutes of roasting add sorrel and bay leaf.After boiling, reduce the heat and tormented our soup of sorrel another 5-7 minutes.At the end of cooking the dish salt and pepper to taste.After the soup infusions, served with boiled egg, a slice of meat and sour cream.Eggs can crumble or cut into halves or quarters.
sorrel soup - secrets and tips from the best chefs
- tender greens place at the end of cooking, otherwise it will lose its vitamins and seethe;
- the dish turned out a hearty, can add barley, mushrooms or seafood;
- Eggs can be cooked in advance and added to each plate by half, and you can whip the egg in a glass with cream or water and pour a thin stream a few minutes before the end of cooking.