Soup sorrel: the recipe behind the recipe

Soup from sorrel refers to traditional dishesSlavic cuisine. It is eaten both in a cold form as a summer, and in a hot as the usual first. It can be rightly stated that in both variants it is very tasty and useful. And, naturally, in different localities it is prepared in different ways. But traditionally in a dish do not put a potato - only greens, root crops, roots, eggs.

Soup from sorrel cold (Belarusian cuisine)

Soup sorrel, the recipe of which we nowwe will consider, in the people is called "the cold". It is understandable: it is cooked mainly in late spring and summer, when sorrel grows in the kitchen gardens. As a liquid base used meat broth, cooked in advance, or a vegetable broth.

Consumption of products: the main greens - 250 gr., Fresh cucumbers - 2-3 pieces, green onions (feathers with heads) - 40 gr. (a small bundle), eggs - 3 pieces, sugar - 1 teaspoon, salt to taste.

How is this sorrel soup prepared? The recipe recommends washing the leaves under running water, letting drain, drying. Finely chop and boil in broth or broth from vegetables until ready. Then the future soup to cool. In it put melenko chopped onions, which should be grinded with salt, cucumbers, sugar if desired. Eggs boil hard, yolks mop up, and squirrels, all report to the rest of the products. The dish is filled with sour cream, dill, parsley.

You can cook a slightly different soupsorrelous. The recipe allows the eggs not to shred, but to put in each plate a quarter. And cook the first not only with sorrel, but with a buryak. Then the green takes 150 grams, and the beet goes 100 grams or slightly more.

Soup from sorrel on beet broth

The proposed soup also belongs to the categorycold. Begin to cook it with the treatment of sorrel: rinse, dry, plow, cook. For the base, water or broth is taken. The greenest is a bundle with a mass of 200 grams. Since this is an unusual soup sorrel, the recipe includes beetroot (medium, red) in its composition - it should be boiled separately in a general form and uncleaned.

In order not to lose the color of the vegetable when cooking, a spoonful of 9% vinegar is added to the water. Or the buryak is baked in the oven until it is ready.

Then the root is cooled, cleaned, cut with straw. And the water, where it was cooked, it is necessary to strain well. It is added to the broth with sorrel. Finely chop the green onions (it needs to be grated with salt to taste), cucumbers (2 pieces), proteins 3 eggs (yolks are ground and added to the dish) and put into a pan to other foods. The difference between this version of the recipe, how to prepare the sorrel soup, from the above described is that it is filled with kefir (100-150 grams), which must be pre-mixed well with a mixer or whisk, and then hold for a while in the fridge. Savor the dish a little sugar. When serving in a bowl, put sour cream and greens.

Soup puree sorrelny

Finally, another sorrel soup. The recipe (with photo) of this hot dish should be taken into account, because they eat it at any time of the year, there would be only fresh or frozen greens. Ingredients: meat - 500 gr., Sorrel - 400 gr., Onion and roots - 250 gr., Flour - 2-3 tablespoons, oil for passering. The meat is boiled, the scum is removed from the broth. Carrots, onions, parsnips, parsley, celery (roots) should be finely chopped and fried in the saucepan, where the dish will be cooked. Add the flour and continue to fry. Sorrel cut and separately put out in a small amount of water for 10-12 minutes. Then it should be grinded to mashed potatoes and put in onion and vegetable fry. There, broth is poured in, soup is boiled and cooked on medium heat for 20 minutes. Salt to taste. Brew eggs in a bag, put in plates with food when served. Season with sour cream and greens. And if you cut into portions and put meat, eggs should be hard-boiled. The soup is rich and very satisfying.