Shchi is a national dish of Russian cuisine. This is a sour soup, the main component of which are cabbage or spinach, sorrel, nettle. Summer soup are good because they not only give the body a feeling of fullness, but also rich in vitamins, trace elements, contained in fresh vegetable greens. Consider several useful and delicious recipes.
Shchi summer, green
The proposed recipe for cabbage soup from sorrel is convenient because it is possible to prepare a dish both from fresh and frozen greens. Let's start: sorrel rinse, remove leaflets with defects, all kinds of mote or grass. Put in a saucepan with boiling water and boil until soft for 1-2 minutes. Then discard it in a colander and rub it to a puree state. Onion and roots cut into thin strips, fry in vegetable oil in the saucepan, where the dish will be cooked. After that, the recipe for cabbage soup from sorrel gradually recommends:
- Add flour to the roast and pass it for 2 minutes on a small fire;
- Put into the saucepan the oxalic puree and mix with the frying;
- Pour in prepared a strong meat broth, as well as broth from sorrel, pour a few peas of sweet pepper and other spices, throw a couple of leaves of laurel, salt, cook until ready - about 20 minutes;
- Boil a few hard-boiled eggs - the recipe for cabbage soup from sorrel advises in each plate must be put on a slice or half. And fill the finished dish with sour cream.
Quantity of ingredients: meat - 450-500 g - for broth. It can be cut into portions and put, like eggs, to everyone in the plate. Sorrel - 500-550 g, roots - 1 piece parsnip, parsley, celery. Bulb - 1. Flour - 2-3 tablespoons. Oil for roasting - as needed. I want to note that according to the same recipe, you can cook soup from sorrel and nettle. In this case, the main greens should be taken 350 g, nettle - 200 g. In mashed potatoes it will be necessary to grind the nettle, and sorrel finely chopped and put in a pan for 10 minutes before the end of cooking.
Shchi with young potatoes, sorrel and tomatoes
In restaurants and canteens specializing in Russian cuisine, you can often find the original recipe for cabbage soup from sorrel, which you can try to cook at home. Boil until ready half a kilogram of medium-fat pork meat. Remove the scum and scum. Peel and cut the carrots into slices, the onions are half rings. Prepare a small young potato, chop the roots and sorrel. When the meat is ready, take it out, divide into portions and put again in a pan. 20-25 minutes before the end of cooking, pour all the prepared foods into the broth, then add the bay leaf and seasoning, salt. The original recipe for cooking sorrel from sorrel is that in the end, before they are turned off, fresh tomatoes are sliced in slices. The soup should boil, so the fire under the pot should be added a little. When spilling on plates, put a piece of meat, potatoes and tomatoes in each. Sprinkle with fresh herbs of parsley or dill. Consumption of products: carrots - 3-4 pieces, potatoes - 300 g, sorrel - 300 g, bulbs - 2, roots - 1 piece of celery and parsley. Tomatoes are 200-250 g. If desired, sour cream is added to such cabbage soup, and mustard is served to them for sharpness. At the end of cooking, you can introduce several pre-beaten to a homogeneous mass of raw eggs and stir.
Eat on health!