Sorrel soup is a traditional Slavic cuisine. It is eaten both cold as a summer and hot as a regular first. It can rightfully be said that in both cases it is very tasty and healthy. And, of course, in different places they also cook it in different ways. But traditionally they don’t put potatoes in the dish - only greens, root vegetables, roots, eggs.
Cold sorrel soup (Belarusian cuisine)
Sorrel soup, the recipe of which we will now consider, is popularly called the "cold". It is understandable: they cook it mainly in late spring and summer, when sorrel grows in full swing in the gardens. As a liquid base used
meat broth, cooked in advance, or a vegetable broth.
Food consumption: basic greens - 250 gr., Fresh cucumbers - 2-3 pieces, green onions (feathers with heads) - 40 gr. (a small bunch), eggs - 3 pieces, sugar - 1 teaspoon, salt to taste.
How is this sorrel soup made? The recipe recommends rinsing the leaves under running water, letting it drain, dry it. Finely chop and boil in a broth or broth from vegetables until fully cooked. Then cool the future soup. Finely chopped onions are put in it, which should be ground with salt, cucumbers, sugar if desired. Cook hard-boiled eggs, grind yolks, and whisk the whites, report everything to the rest of the products. The dish is seasoned with sour cream, dill, parsley.
You can cook a slightly different sorrel soup. The recipe allows the eggs not to be chopped, but to put a quarter in each plate. And cook the first not only with sorrel, but also with beet. Then the greens are taken 150 grams, and the beets are 100 grams or a little more.
Sorrel soup on beetroot broth
The proposed soup also belongs to the category of cold. They begin to cook it with processing sorrel: rinse, dry, bake, cook. For the base, water or broth is taken. Most greenery requires a beam weighing 200 grams. Since this is an unusual sorrel soup, the recipe includes beets (medium, red) in its composition - it should be boiled separately in its entirety and unpeeled.
So that when cooking, the color of the vegetable is not lost, a spoon of 9% vinegar is added to the water. Or buryak is baked in the oven until tender.
Then the root crop is cooled, cleaned, cut into strips. And the water where it was boiled should be well filtered. It is added to the broth with sorrel. Finely chop the green onion (it must be ground with salt to taste), cucumbers (2 pieces), 3 egg whites (yolks are ground and added to the dish) and put in a pan to other products. The difference between this version of the recipe for making sorrel soup and the one described above is that it is seasoned with kefir (100-150 gr.), Which must be beaten well with a mixer or whisk, and then kept in the refrigerator for some time. To taste, slightly sweeten the dish with sugar. When serving, put sour cream and greens in plates.
Sorrel Soup
Finally, another sorrel soup. The recipe (with photo) of this hot dish should be noted, because they eat it at any time of the year, if there were only fresh or frozen greens. Ingredients: meat - 500 gr., Sorrel - 400 gr., Onions and roots - 250 gr., Flour - 2-3 tablespoons, butter for sautéing. The meat is boiled, scale is removed from the broth. Carrots, onions, parsnips, parsley, celery (roots) should be finely chopped and fried in the pan where the dish will be cooked. Add flour and continue to fry. Cut the sorrel and stew separately in a small amount of water for 10-12 minutes. Then it should be ground to a state of mashed potatoes and put in onion-vegetable frying. The broth is poured there, the soup is brought to a boil and cooked over medium heat for about 20 minutes. Salted to taste. Boil eggs in a bag, put in plates with food at serving. Season with sour cream and herbs. And if cut into portioned pieces and put the meat, then the eggs need to be served hard-boiled. The soup turns out to be rich and very satisfying.