Advice 1: How to cook sorrel soup

Summer is the time of vegetables, fruits and herbs that grow in your gardens. They are a source of vitamins and minerals. For example, sorrel is known of the contained acid, which is extremely important for our body. Sorrel soup - an essential first course in the summer.
You will need
    • 400 grams of meat;
    • 4-5 PCs of potatoes;
    • fresh sorrel;
    • onion or green onion;
    • 1 carrot;
    • green bell pepper;
    • parsley;
    • Bay leaf;
    • salt;
    • black pepper.
Instruction
1
Put a pot of water on the fire, put the meat and salt. A few minutes before the meat is cooked add the sliced potatoes. Alternatively, you can cook sorrel soup without meat, then it will be very lean, while adding other vegetables even more nutritious.
2
Fry carrots with onions, add them to the broth. In a sauté or directly in the soup to produce a flavor and a pleasant taste, you can squeeze the juice from the garlic or finely chop a couple of cloves and send them in the finished soup.
3
Simmer the soup over low heat until the potatoes are done. Don't forget to remove the white foam that formed during cooking.
4
Rinse the sorrel, remove the hard stalks and finely chop. Add in the soup sorrel, stir, cover pot and turn off the heat. Thus, the chopped sorrel will have time to become soft, but will not have much soft after boiling and lose vitamins.
5
Give your soupto steep for 10 minutes. You can add finely chopped herbs, spices (to taste). Sorrel soup, full of vitamins, ready. Bon appetit!

Advice 2: How to cook sorrel soup

How to please the household? A similar question is raised by many Housewives to plan the daily menu. The answer is simple - make soup from the sorrel. This selection will please even the most demanding gourmets. Besides, they enrich the body with useful substances: there's a reason sorrel is green body of vitamins. However, this option serves only acceptable in spring and autumn when growing sorrel. Although, if you froze it in advance, in this form it also will not spoil the taste of soup.
You will need
    • potatoes – 8-10 pieces;
    • sorrel – 2-3 beam (fresh or frozen);
    • beef broth – 3 liters;
    • boiled meat (chicken
    • beef) 300-500 g;
    • 2-3 eggs;
    • dill
    • parsley – a few sprigs;
    • salt;
    • pepper;
    • lemon or a few grains of citric acid.
Instruction
1
Prepare the meat. For this pre-frozen must be defrosted in advance and fresh or thawed thoroughly rinsed with water.
2
Take a pot, pour water into it, about two third, put on the fire and get cooking basics for soupand broth. Very aromatic and rich, the meat must be put into cold water. If you rely on the delicious meat, add it to boiling water.
3
While cooking meat, be engaged in the preparation of the potatoes. The tubers should be carefully selected, it is better to choose medium size, wash, peel and rinsed again with water. Cut potatoes into strips or small cubes.
4
Once the meat is cooked, remove it from the pan, cool. Cut into small pieces or tear into "fiber".
5
In the broth add the sliced potatoes. Once the broth with the potatoes starts to boil, add salt and a little pepper. Add the meat.
6
At the same time wash the sorrel and finely shred it. This can be done with a knife or scissors.
7
Once the potato is cooked, in soup you need to add the egg. You can do it two ways. For the first egg to cook hard-boiled, remove the shell, cut into small cubes and pour in the soup. Second method: raw eggs break in a bowl, lightly season with salt and whisk with a whisk in a thick foam. Then the resulting mass in a thin stream, pour in the boiling soup. Broth while constantly stirring with a spoon, so the egg turned out a kind of "spider." Let simmer the soupanother couple of minutes.
8
Add to the pan a few drops of squeezed lemon juice. If lemon on hand was not, it is possible to replace citric acid. Just don't overdo it!
9
In the end the soup add chopped sorrel in advance. So the greens have not lost the color in the pan with a dish add a few grains of baking soda.
10
Do not be redundant in the soupe dill and parsley. They go to sleep for a minute before removing the pan from the heat. When serving the soup garnish with half of an egg, greens and sour cream.
11
Perfectly in this soupe carrots, garlic, parsley, black pepper. Egg during cooking, you can exclude or add it only in the form of jewelry. And as a "thickener" to add flour. To do this, melt in a pan a piece of butter, stir in a tablespoon of flour, stir the resulting mass, dilute it with the broth from the soupand pour the mixture in a thin stream into the pan. Bring to a boil. Now the dish can be removed from the fire.
Note
It is possible to make "lean" version of sorrel soup. In this case, the main ingredients in it are water, potatoes, sorrel, parsley, lemon. This soup can be eaten cold.
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If desired, for thickness of the soup you can add one tablespoon semolina and mix well, not allowing to form "lumps".
Note
Please note that, as a rule, sorrel soup with meat served hot and without meat — cold.
Useful advice
When cooking soup, you can also use spinach, wild garlic, Basil, celery, zucchini and cut into small julienne sweet peppers, because they will give the dish a special taste and smell, and fill it so necessary for all nutrients.

Carrots, in contrast to the onions, fry is not sure, you can just slice it in small cubes and add to the soup 10 minutes before end of cooking.

Plates or soup, you can decorate cooked and cut into halves egg, and sour cream.
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