Sorrel soup is ideal for those who follow a strict diet. After all, this dish contains a minimum of calories and a maximum of nutrients. In addition, such a cold broth-based lunch helps to cool off in hot summer weather.
How to make cold sorrel soup in just half an hour
Essential Ingredients:
- drinking purified water - 2.5-3 l;
- freshly picked sorrel leaves - 500 g;
- large eggs - 3-4 pcs;
- fresh herbs (you can take dill, parsley and leek) - a large bunch;
- medium-sized young potatoes - 5-6 pieces;
- small fresh cucumber - 4-5 pcs;
- table salt - a few pinches;
- thick sour cream 30% - for the taste and decoration of the dish.
Processing the main ingredient
Sorrel soup should be prepared only from freshly picked herbs. After all, slightly green leaves do not have the aroma and taste that should be present in such a dish. To do this, take 500 g of sorrel, wash it thoroughly and soak for 15 minutes in cold water. After this, the greens must be rinsed again, and then finely chopped with a knife.
The process of processing vegetables and herbs
Sorrel soup involves the use of not only sour leaves of greens, but also vegetables such as cucumbers and potatoes. In addition, it is advisable to add several chicken eggs to this cold dish. Thus, a fresh cucumber needs to be washed in warm water, peeled (if it is bitter and hard), and then cut into thin cubes. After this, you need to boil 3-4 chicken eggs, cool, peel and chop them finely with a knife.
In order for the sorrel soup to be aromatic and tasty, fresh greens in the form of leeks, dill and parsley should be added to it. All named ingredients need to be rinsed and chopped. Further, it is recommended to thoroughly wash the small young potatoes, put it in boiling salt water directly in the peel and boil for 23-26 minutes.
Formation and heat treatment of dishes
Sorrel soup, a recipe with a photo of which is presented in this article, should be done on the basis of ordinary drinking water. It should be poured into a saucepan, brought to a boil, and then put all processed and shredded sorrel leaves. It is recommended to boil them over low heat for 3 minutes, after which the dishes must be removed from the stove and cooled in air. After cooling, add all chopped fresh herbs (dill, leek, parsley), shredded cucumber and boiled eggs to the broth. It is advisable to mix the products well, salt to taste, and then refrigerate for several hours.
Proper serving
Over time, the sorrel soup needs to be poured into plates and seasoned with two spoons of thick 30% sour cream. Also, for such a dish (if you are not on a diet), it is advisable to serve hot boiled potatoes in their skins, which should be lightly salted and coated with butter.
Useful advice
In the event that the sorrel is not acidic enough, lemon juice or citric acid can be added to the cold soup for taste.