Summer - a time of vegetables, fruit and greens which grow on your kitchen gardens. They are a source of vitamins and useful substances. So, for example, the sorrel is known for the acid which is contained in it which is extremely important for our organism. Oxalic soup - the integral first course during the summer period.
It is required to you
- 400 g of meat;
- 4-5 pieces of potatoes;
- fresh sorrel;
- napiform or green onions;
- 1 carrot;
- green paprika;
- parsley;
- bay leaf;
- salt;
- black pepper.
Instruction
1. Put a pan with water on fire, put meat and salt. In several minutes until ready of meat add the cut potatoes. As option, it is possible to cook meatless oxalic soup, then it will be very fast, and at addition of other vegetables also more nutritive.
2. Having fried carrots with onions, add them to broth. In fried vegetables or directly in soup for obtaining aroma and a pleasant flavor it is possible to squeeze out juice from garlic or to small cut couple of cloves and to send them to ready soup.
3. You cook soup on slow fire until ready of potatoes. Don't forget to remove a white skin which is formed during cooking.
4. Carefully wash out a sorrel, remove rigid scapes and small cut. Add a sorrel to soup, prevent, cover a pan and switch off fire. Thus, the cut sorrel will manage to become soft, but won't manage to boil soft and lose vitamins strongly.
5. Let's your soup infuse within 10 minutes. It is possible to add small cut greens, spices and spicery (to taste). The oxalic soup full of vitamins is ready. Enjoy your meal!