How to make a delicious sorrel soup

Soups and borsch with sorrel can be attributed to the seasonal, spring-summer cuisine. Although, if the greens are frozen, it can be welded in the middle of winter. Who will not be pleased with the pleasant green color and taste of the soup with a light sourness! It is these dishes that you are invited to prepare.

Soup from sorrel

Sorrel soup will be rich and nutritious if as a liquid to take a real strong broth of meat with a bone - beef or pork, but not very greasy. Half a kilogram of meat products requires sorrel from 400 to 450 grams, onions and celery roots, parsley - grams so 200-250. Passioning oil and flour - 2-3 tablespoons. If you want to cook a sorrel soup with an egg, boil so many of them so that you can put half or quarter of each plate in each plate.

Let's start cooking. Prepare the broth by removing the scum and adding water to the cooking process. Then remove the stone. Onion (if there is not only a head, but also feathers, take them too) and cut the roots finely and fry in oil. True, they can simply boil, throwing in broth. But when roasting the components, the sorrel soup is more delicious. Pour the flour into the pan and fry a little more. Sorrel wash and separately stew in a small amount of water. When it becomes soft, pour into a colander and wipe through a sieve. Add the mass to the roots, mix and place in broth. Salt, pour the pepper, stir and boil for 20-25 minutes. When the sorrel soup is ready, it is poured on plates, put eggs and greens in them. Offer to refuel sour cream. The dish turned out remarkable in all respects!

Soup with chicken

Every classic recipe has a variety of cooking options. Especially it concerns dishes of popular, favorite, having a lot of admirers. For example, it is often brewed soup with stew, and it turns out not worse than just meat. To make it, you need:

- canned meat - at the rate of 2 tablespoons per plate;

- a beam of sorrel;

- 4-5 potatoes;

- 2 carrots;

- bulb;

- seasonings and spices;

- a little citric acid or a couple of sour apples.

On vegetable oil, brown onion and chopped sorrel. Put potatoes sliced into slices into a pot and put them into hot water, and carrots. When they are almost ready, add onion with sorrel, salt, add spices, pepper, slightly acidify. At the end, put the stew, hammer a couple of testicles - and let it boil. Ready scooped soup to remove from heat, leave to infuse under the lid. Excellent for it will suit black bread and sour cream.

This soup is served both hot and cold. He perfectly quenches his thirst and refreshes in the summer heat. And thanks to the meat additive is well sated. A special highlight is the first dishes of Bulgarian pepper and celery root, dill. Therefore, it will be superfluous to put pepper in the soup with sorrel, preferably red, cutting it into quarters or straws. Root can be pre-fried or boiled with the rest of the ingredients. For more richness in such a soup, it is recommended to fill in rice, young peas (canned), string beans. Spilling on plates, in each pour a little chopped dill. Often the dish is acidified not with citric acid, but with whey from sour milk. This is the so-called rustic version of the dish.