Sorrel soup - the first course which is hotly loved in a midland of Russia which at the end of spring and the beginning of summer is cooked from fresh young greens - a sorrel, a nettle, a goutweed, an orach or spinach and in other season uses already frozen or preserved herbs. Options of a sorrel soup the set meets - they can be hot or cold, meat or fast, but irrespective of it a sorrel soup always tasty and useful.
It is required to you
- Ingredients (at the rate on 2 portions for adults):
- Ready meat soup - 1 liter;
- Potatoes - 2 pieces of the average size;
- The egg boiled hard-boiled - 2 pieces;
- Sorrel or other fresh greens on your taste (nettle, a goutweed, an orach, spinach) - 200 grams;
- Sour cream - 4 tablespoons;
- Salt - to taste.
Instruction
1. First of all it is necessary to boil hard boiled eggs. It is possible to make it the night before.
2. We take ready meat soup. Though it is possible to use also vegetable. We put broth on fire and we bring to the boil.
3. We clean potatoes and we cut segments or cubes. We send it to broth and we cook to full readiness of potatoes.
4. We wash a sorrel (or other greens) and we cut leaves large strips. Rough stalks should be removed. We put the cut greens in broth with already ready potatoes and we cook everything together literally 1-2 minutes.
5. We taste Russian cabbage soup on salt and if it is necessary, dosalivay to the necessary standard.
6. We serve a lunch. We spill ready Russian cabbage soup on plates. We clean boiled eggs, we cut each egg in half and we send them to plates. We add 1-2 tablespoons of sour cream to each plate. At will from above it is possible to strew with small cut parsley or fennel still.