With arrival of spring it is possible to indulge himself with the various tasty salads, snack, the first and second courses made with use of a sorrel. This surprisingly curative plant is vitamin-rich also minerals. Therefore after winter avitaminosis they are recommended to diversify the diet. Oxalic soups are especially appetizing by sight and nice to the taste. In addition, they are fast in preparation.
Fast oxalic soup
To cut the peeled onions and carrots with half rings. Brown them on sunflower oil two-three minutes. To put potatoes cut in cubes in number of four pieces in meat soup (at its absence to replace with water). Cut noodles two bunches of a sorrel and throw into a pan to the cooked potato, after it to send fried vegetables to a pan. Salt, pepper, season with spices to taste. Boil thoroughly within one-two minutes, but no more. Serve fast oxalic soup with sour cream and a piece of egg.
Sorrel shrimps cream soup
Boil and clean three hundred grams of shrimps. Clean one egg, hard-boiled.
To pour into a bowl hundred fifty milliliters hot water, to release there about three hundred grams of a sorrel, to cook seven minutes. Cool, then wipe through a sieve, add salt.
Onions turnip, parsley root small to chop and fry on vegetable oil. Connect them to the crushed green onions, fennel, chili pepper (half-pod), two tablespoons of a desi. To extinguish everything about five minutes.
To shift the mass of greens in the blender, to shake up to uniformity, it is possible to dilute slightly when beating with boiled water.
When giving on a table in a plate to pour out oxalic puree, in the center weight of greens, and on edge – krevetochka and pieces of the egg cut lengthways. Sorrel shrimps cream soup can be decorated with mint leaflets.