One of the most tasty spring soups - a sorrel soup with a young nettle and a sorrel. This dish can be prepared on water or meat soup. Eat soup at once after preparation - for the future it isn't cooked. Fill ready Russian cabbage soup with fresh sour cream and add the whole or small cut boiled egg.
Sorrel soup on meat soup
That soup turned out tasty and gentle, use only young greens. It well boils soft and impacts to a dish saturated relish.
It is required to you:
- 300 g of a young sorrel; - bunch of a young nettle; - 4 potatoes; - 1.5 l of meat soup; - bunch of green onions;
- parsley greens bunch; - 3 eggs. Pour in broth in a pan and lay out the potato cut in cubes. Bring broth to the boil and reduce fire. Touch a sorrel, wash out. Drench a nettle with boiled water. Small cut all greens, chop green onions.
Lay out greens in a pan with broth, add salt and sugar. You cook Russian cabbage soup no more than 7 minutes, then pour small cut parsley greens. Add a spoon of sour cream and a half of the peeled egg to each plate, hard-boiled.
Vegetarian sorrel soup
It is required to you: - 200 g of a nettle; - 200 g of a young sorrel; - 2 potatoes; - 2 l of water; - 1 bulb; - 1 carrots; - 2 bay leaves; - several peas of a black pepper; - salt; - boiled hard-boiled eggs; - vegetable oil for frying; - fennel bunch. Clean onions and small cut, grate carrots. Fry vegetables in the warmed vegetable oil to softness. Peel potatoes, cut into cubes, fill in with water and put on a plate. Add salt, bell pepper and bay leaf. You cook Russian cabbage soup of 5-7 minutes, then lay out in a pan carrots with onions. Wash out a sorrel and touch, scald a nettle boiled water. Small cut greens and lay out it in soup. You cook still 7-8 minutes, then pour small cut fennel into a pan. Chop boiled eggs and add to each plate together with sour cream.
Nettle family Russian cabbage soup
Such soup can be cooked not only with a nettle and a sorrel, but also with a green salad. It is required to you: - 250 g of a young sorrel; - 250 g of a nettle; - 4 eggs; - 1 bulb; - 1 carrots; - 300 g of potatoes; - 1 tablespoon of the crushed greens of parsley or fennel; - 80 g of melted butter; - salt to taste. Touch a nettle and a sorrel, fill in with a small amount of water and you cook to softness. Then wipe greens through a sieve and mix with broth. Small cut onions, grate carrots. Lay out vegetables in a pan, add oil, salt and 1 glass of water. You extinguish mix until water completely is evaporated. Cook eggs, clean them and small cut. Lay out eggs to carrots and onions, mix. Add krapivno-oxalic puree, pour in a pan of 6 plates of water and you cook soup of 15 minutes. Clean potatoes, cut in cubes. Add it to Russian cabbage soup, add some salt and you cook to softness of potato. Pour the crushed greens of parsley and fennel into ready soup. Serve the dish with sour cream and fresh rye bread.