sorrel soup

sorrel soup

In the season of all kinds of vegetables and greens will cook something sort of happily-spring-and appetizing useful. Come join shall weld sorrel soup from the first green.

As stated repeatedly proven popular wisdom, every housewife is preparing soup in its only correct prescription. Some put it zazharku of carrots and onions, others add the beets, and, sour, others do not recognize sorrel soup without refueling on pounded lard, etc.

We offer you a recipe for a light spring oxalic dietary borscht with beef and green weight – try it! Sorrel is the first dish turns sour, tasty and unpretentious.

sorrel soup


500 grams of beef on the bone,
2 eggs,
4 young potatoes,
1 onion,
1 white root,
1 bunch of sorrel,
1 bunch green onions,
1 green beam (dill, parsley, spinach)
2 bay leaves,
3 pea allspice,
ground black pepper to taste
Salt to taste,
2 liters of water.


1.Processed meat, wash, zaley water, bring to a boil and removing the foam. Add white root, chopped onion, bay leaf, allspice, salt and boil over low heat for 1.5-2 hours.

2. Welded hard boiled eggs. Cool and cut myself to pieces by the number of servings.

3. Potatoes can cut into cubes. All the greens to loop, wash thoroughly with sorrel srezh petioles. Grind herbs.

4. Get meat, less often in small pieces. Sam Strain the broth, put in the meat and return it to the fire.

5. Add the broth and boil the potatoes for 15-20 minutes. Then add the sorrel, green onions and spinach, and boil for 4-5 minutes.

6. At the end add parsley, dill, salt and pepper to taste. If sorrel soup turned too sour, add sugar – the taste will be more vivid and saturated.

7. Prepare the soup of sorrel another 1-2 minutes. Then turn off the heat and leave to infuse for a few minutes.

8. Ready sorrel soup spill on plates and add the chopped egg. Serve with sour cream.

Bon Appetit!

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