The sorrel is a perennial grassy plant. This grass, quite sour on taste, contains carotene, group B vitamins, potassium, magnesium, calcium, tannins. The sorrel activates work of internals, in particular a liver. Promotes formation of bile. The most tasty and the most useful — a spring sorrel. It contains a large amount of acid ascorbic and valuable vitamins which rejuvenate and update an organism. The sorrel is added to soups, salads and even used as the main stuffing for pies.
It is required to you
- - sorrel of 125 g;
- - bulb of 1 piece;
- - garlic glove;
- - cream of 100 ml;
- - desi of 45 g;
- - flour of 30 g;
- - meat soup of 1 l;
- - ground black pepper;
- - salt.
1. Warm a desi in a big pan. To clean onions, garlic. Chop more small, fry in a pan with oil about 1-2 minutes.
2. The following step - onions to sprinkle with flour, to fry 1 minute. In other ware to boil meat soup. In a pan where there are onions, stirring slowly, to pour in hot broth, to add cream. It is necessary to cook on average fire up to 30 minutes.
3. To separate leaves of a sorrel from stalks, it is good to wash out, then to drench with boiled water and to cut small. After boiling of broth to put a sorrel in it and at once to remove a pan from fire. Then together to crush everything in puree. Make it by means of the blender or the mixer.
4. Season with pepper and salt to own taste. Soup doesn't need to be boiled any more! It should be poured in the warmed-up plates and it is possible to give on a table.