Sorrel soup is an original Russian dish. It is characterized by the presence of a high content of various acids, vitamins and nutrients. In order to cook it, you can use a variety of technologies. This article can provide various options.
Classic sorrel soup is prepared as follows. It is necessary to prepare a saturated chicken stock, add cubes of potatoes to it. While everything is boiling, boil the eggs separately in the usual way, or poached eggs. Also very carefully sort out the sorrel and cut off the twigs. Throw greens at the very end of cooking. As a rule, sorrel is cooked very quickly, it will be enough to make it brown. After that, turn off the soup. Serve in deep plates this way. Soup is poured, an egg is placed on top, and then a spoonful of sour cream or mayonnaise. It turns out great tasty soup.
You can also offer a quick cooking option - sorrel soup. In this case, it will not be necessary to make a broth, but simply toss a few whole potatoes into boiling water. It’s good to boil them and, after they are boiled, push over with a nibble, add sorrel greens. Now it will be necessary to wait until the greens have darkened. During this time, beat a few eggs in a separate deep plate and pour them into the soup, only by constantly stirring and making a funnel. Thus, it will be possible to cook a soup with sorrel and an egg. When serving, add sour cream and a little dill to the plate.
The proposed options are the options for making summer soups, but sorrel can also be preserved and frozen.
In order to freeze it, no extra effort is needed. It will be enough just to very carefully sort through the sorrel, cut it quite large and put it on paper towels. After the excess water drains, wipe it with a dry cloth a little more and put it in special bags for freezing. But you need to consider that in each package there should be an optimal portion for one soup preparation, since it is not subject to thawing and re-freezing. It will be very tasty if along with the sorrel other herbs are added - parsley and dill.
In order to cook soup from frozen sorrel, you will need to boil a thick broth and add potatoes. In this embodiment, the best option is if poached eggs are added. After the potatoes are cooked, you must immediately put frozen sorrel in the broth. Now, only one will be enough for the soup to boil; it is served with sour cream.
You can give yourself a ray of summer sun if you take care in June and make canned semi-finished products. For its preparation, it will be necessary to prepare half-liter jars, then open them and use them for cooking soup at a time. Sterilize them, do the same with covers. Pour a little water into a large pot on the bottom, right on the bottom; add more salt. After boiling, throw the washed and chopped sorrel without branches. It is necessary to reduce the heat and begin to cook, constantly removing the emerging foam. After the whole sorrel darkens and decreases in size, you can hot pour it into the banks and immediately roll up. Such canned food can stand for several years, since sorrel has antioxidant substances.
Canned sorrel soup can be boiled in a few minutes. It is enough to have unsalted broth in which cubes of potatoes are quickly boiled. At the very end, the contents of the can are poured, brought to a boil and the soup turns off. Serve with sour cream and boiled egg.
Bon appetite!