Sorrel soup with a sorrel – summer soup, light and tasty. Summer because the sorrel grows only in the summer, and in the frozen or tinned look it loses the hrustkost, saturated taste and useful properties. In Russia, Russian cabbage soup was cooked not only from a sorrel, as the main ingredients giving the sourness characteristic to the real Russian cabbage soup were used: sauerkraut, spinach, nettle, dandelions.
It is required to you
- - meat soup,
- - potatoes,
- - sorrel,
- - egg,
- - green onions.
Instruction
1. Cook meat soup. For this purpose chicken breast, a beef or pork stone will approach. You cook not less than 40-60 minutes, don't forget to add bay leaf, a whole bulb, pepper and salt to taste. Filter broth.
2. Peel three-four potatoes, cut their small into cubes and throw in broth. Touch a fresh sorrel, having eliminated motes and blades, and carefully wash out a baking plate a stream of cold water. Put a sorrel bunch on a cutting board and cut thin strips, also small chop a bunch of the washed-out green onions.
3. Let's boil to broth with potatoes of 5-8 minutes. Now it is possible to throw a sorrel and onions. Salt and add a sugar teaspoon. In five minutes the pan can be removed from fire, but before it in a sorrel soup it is necessary to pour a thin stream in a frothed eggs (or two). Leave a baking plate a cover to potomitsya soup even minutes 10. For taste it is possible to add reasonable greens of fennel or a celery.
4. For children the sorrel soup can be prepared with the wiped sorrel. For this purpose the sorrel should be touched and washed out also, then to drench with boiled water and to put in a mesh colander. Put a baking plate a colander a deep bowl and grind in it a sorrel. So shanks from leaflets will be eliminated, and you receive oxalic puree. Pour in puree in broth.