Soup from sorrel: recipes and recommendations for cooking

The soup of sorrel is a native Russian dish. It is distinguished by the presence of a high content of various acids, vitamins and nutrients. In order to prepare it, you can use a variety of technologies. In this article, we can provide various options.

The soup from sorrel classic is prepared as follows. It is necessary to prepare a rich chicken broth, add potato cubes to it. While everything boils, boil eggs separately in the usual way, or eggs poached. Also very carefully sort out the sorrel and cut off the twigs. Green leaves at the very end of cooking. As a rule, sorrel is prepared very quickly, it will be enough that it becomes brown. After that, turn off the soup. Serve in deep plates this way. The soup is poured, the egg is put on top, and then a spoonful of sour cream or mayonnaise. It turns out an excellent delicious soup.

You can also offer a quick-cooking option - soup from sorrel. In this case, it will not be necessary to make broth, but just to throw in boiling water several whole potatoes. They are well boiled and after they are cooked, shredded tolkushkoy, add greens sorrel. Now it will be necessary to wait for the green to darken. For this time, in a separate deep plate, beat a few eggs and pour them into the soup, only constantly stirring and making a funnel. This way you can make soup with sorrel and egg. When serving in a plate add sour cream and a little dill.

The proposed options are options for preparing summer soups, but the sorrel can also be preserved and frozen.

In order to freeze it, do not need to exert additional effort. It will be enough just to carefully sort out the sorrel, cut it rather large and spread out on paper towels. After the excess water runs off, wipe it off with a dry cloth and spread it over the special packages for freezing. But it must be taken into account that in each package there should be an optimal portion for one soup preparation, since it can not be thawed and re-frozen. It will be very tasty if, together with sorrel will be added other greens - parsley and dill.

In order to boil the soup from sorrel frozen, it will be necessary to boil a thick broth and add the potatoes. In this case, the most optimal is if the poached eggs are added. After the potatoes are cooked, the frozen sorrel should be immediately put in the broth. Now, only one will be enough to make the soup simply boil; It is served with sour cream.

A ray of summer sun can be given to yourself, if you take care in June and make canned semifinished products. For its preparation, it will be necessary to prepare half-liter jars to open them and use them to make soup at a time. They should be sterilized, in the same way, with lids. In a large saucepan to the bottom, pour a little water, directly to the bottom; Add more salt. After its boiling, throw the washed and chopped sorrel without twigs. It is necessary to reduce the heat and start cooking, constantly removing the emerging foam. After all the sorrel has darkened and diminished in size, it can be poured hot on cans and immediately rolled up. Such preserves can stand for several years, since sorrel has antioxidant substances.

Soup from canned sorrel can be cooked in a few minutes. It is enough to have unsalted broth, in which potatoes are quickly boiled. At the very end, the contents of the can is poured, brought to a boil and the soup is turned off. Serve with sour cream and boiled egg.

Bon appetite!