Sorrel soup is very useful. Many love it for freshness and ease. It is so pleasant to feel taste of summer in light soup moreover and to receive a large amount of useful substances. Oxalic soup will turn out easier if to make it with mushrooms.
It is required to you
- - 250 g of champignons;
- - 2 potatoes;
- - sorrel bunch;
- - on a half of a bunch of fresh parsley and fennel;
- - 2 tablespoons of sour cream;
- - salt.
Instruction
1. Take fresh champignons, carefully wash out them if it is required - clean. Cut with small slices.
2. Peel potato, wash out, cut with straws or cubes - as got used to cut potatoes for soups.
3. Wash out a bunch of a sorrel, cut. It is possible to cut a sorrel more largely. Too wash up parsley with fennel, crush.
4. Pour into a pan water liter, bring to the boil, put potato with mushrooms. You cook 15 minutes on moderate fire.
5. 15 minutes later add a sorrel to a pan, you cook to its softness. Soup has to become slightly sourish. If you love sourer soup, then a sorrel take two bunches.
6. with champignonsAnd a sorrel pour ready soup on plates, fill with sour cream. Plentifully strew with the crushed parsley and fennel. Give hot or slightly warm. Very often for appearance add a half of boiled egg to such soup.