Soups

Fresh sorrel soup


Fresh Sorrel Soup Ingredients

  1. Purified water 2 liters
  2. Chicken leg or chicken soup set 1 piece
  3. Fresh sorrel 300 grams
  4. Large onion 1 piece
  5. Large green onions 3 feathers
  6. 3-4 medium sized potatoes
  7. Bay leaf medium size dried 2-3 pieces
  8. Salt to taste
  9. Ground black pepper to taste
  10. Vegetable oil for frying
  • Main ingredients: Onion, Sorrel, Chicken
  • Serving 6 servings
  • World Cuisine

Inventory:

Medium pan with a lid - 2 pieces, Cutting board, Medium bowl, Kitchen stove, Knife, Colander, Small grinder, Frying pan, Wooden spatula, Plate - 4 pieces, Bowl, Scoop, Deep plates for serving, Skimmer, Fork, Sieve , Kitchen potholders

Cooking cabbage soup from fresh sorrel:

Step 1: prepare the meat broth.


Well, wash the ham or chicken soup set under running water and spread in a medium saucepan. Fill with purified water and put the container on medium heat. When the water begins to boil, meat foam forms on its surface. Remove it with a slotted spoon and throw it into the sink. Immediately after that we make a small fire, cover the pan with a lid and cook the broth for 1 hour depending on the size of the chicken meat.

Step 2: prepare the green onions.


We wash the green onions under running water, put them on a cutting board and chop finely with a knife. We shift the green onions into a free plate.

Step 3: prepare the onion.


Using a knife, peel the onion from the husk and after that - thoroughly rinse it under running cold water. We spread the vegetable on a cutting board and grind it into small cubes with the same sharp inventory.

Step 4: prepare onion frying.


Pour a small amount of vegetable oil into the pan and put the container on medium heat. When the oil warms up well, make a small fire and pour the chopped onion into the pan. With constant stirring with a wooden spatula, fry until transparent. Immediately after this, pour finely chopped green onions into the container, mix everything well again and continue to fry the frying for another 2 minutes. After we turn off the burner, and set the pan aside.

Step 5: prepare the sorrel.


We wash each leaf of sorrel well under running water to wash away any dirt and sand, and transfer it to a medium bowl.

After that 1/2 part put the sorrel on a cutting board and, using a knife, finely chop the leaves.

Now we shift the chopped greens into a colander and sprinkle it with boiling water. We immediately rinse under cold water. This must be done so that excess bitterness and acid leave the sorrel, and so that it does not lose its color. We chop the chopped leaves on a clean plate. And now we repeat the same procedure with whole leaves. Immediately after that, put them in a meat grinder and grind them to a puree state directly into a clean bowl.

Step 6: prepare the potatoes.


Peel the potato with a knife and then rinse it well under running water. We spread the vegetable on a cutting board and cut it into small cubes with the same sharp inventory. Shredded potatoes are transferred to a free plate.

Step 7: prepare the meat.


When the broth is ready, and this can be checked with a fork, piercing the meat flesh. If it is soft, then the broth is ready. We take out a ham or a soup set and put it on a cutting board. When the meat has cooled slightly, separate the flesh from the bone and use a knife to cut into small pieces.

Step 8: prepare cabbage soup from fresh sorrel.


Filter the prepared broth using kitchen tacks through a sieve into another clean pan and put it on a small fire again. When the broth boils, put pieces of meat and potatoes in it. Mix everything well with a tablespoon and cook the soup for 10-15 minutes until the potatoes are almost cooked.
After the allotted time, add the onion frying, all the sorrel, bay leaves, and salt and pepper the soup to taste in the cabbage soup. Again, mix everything well with improvised inventory and cook the dish more 5 minutes. Immediately after that, turn off the burner, and cover the pan with a lid and let the soup brew for 30 minutes.

Step 9: serve cabbage soup from fresh sorrel.


Using a scoop, pour cabbage from fresh sorrel into deep plates and serve. The soup is very tasty, fragrant and moderately sour. Cabbage soup can be served with sour cream and boiled eggs, and for beauty, you can sprinkle with finely chopped herbs. For more satiety, serve croutons or slices of bread.
Good appetite!

Recipe Tips:

- For the preparation of cabbage soup from fresh sorrel, it is best to use broiler chicken, as its meat is much softer and cooks faster.

- In order to grind sorrel, you can use a blender. To do this, use the appliance at low speed for 1-2 minutes.

- For a more expressive taste in the cabbage soup, you can add spinach, while we take the sorrel half as much as spinach.

- For cooking the broth, you can use pork and beef.