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Soup with sorrel is the main dish of the summer season
Soup with sorrel is the main dish of the summer season. Historian of Russian cuisine by Olga Syutkina confirms that the soup of sorrel is our specialty at all times, regardless of the historical moment and gastronomic fashion.
In the Central and Northern regions of Russia this soup is called a soup, for southerners the same – it soup. We will not argue, as correct, one thing is clear – summer table is difficult to imagine.
The main ingredient of the soup of sorrel — leaves of sorrel. One thing in this soup is frustrating — sorrel darkens, loses its bright green color. In the old days put out chopped greens with lots of fat, after which it colouring when cooking remained unchanged.
But, I think, is not whether to once again expose fresh greens heat treatment, which is inevitably lost part of vitamins.
What you need:
Of meat to cook white soup. I remind you that soup is a filling soup, so we cook the broth without the addition of roots, the so-called white soup. Don't forget to cook at a gentle simmer with the lid ajar. Broth, we should get the fragrant and transparent. For half an hour until tender and salt to taste. When the meat becomes soft – then place in a bowl and cover with a lid. When the broth is ready, remove with a slotted spoon the vegetables.
While the broth is cooking, you should not sit idly by. Onion cut into small cubes, carrots — shredded and lightly sauté in melted butter (or vegetable).
Sorrel wash thoroughly, trim off the thick stems and chop into strips. Peel the potatoes and cut into sticks. Wash the cilantro and finely chop. Eggs put into cold water and after boiling, cook for another 9-10 minutes. Cool.
Once the broth is ready, add potatoes, then after 5 minutes, the browned onions and carrots. Poveriv 5-7 minutes, start sorrel and bring to a boil. It is important not to precipatate, otherwise the soup will be spoiled forever! Season with herbs and remove from heat.
To give the soup of sorrel "rest" for 10-15 minutes and serve, season with sour cream and chopped eggs.
Source: www.gastronom.ru
In the Central and Northern regions of Russia this soup is called a soup, for southerners the same – it soup. We will not argue, as correct, one thing is clear – summer table is difficult to imagine.
The main ingredient of the soup of sorrel — leaves of sorrel. One thing in this soup is frustrating — sorrel darkens, loses its bright green color. In the old days put out chopped greens with lots of fat, after which it colouring when cooking remained unchanged.
But, I think, is not whether to once again expose fresh greens heat treatment, which is inevitably lost part of vitamins.
What you need:
- 500 g beef (brisket)
- 3 handfuls sorrel
- 2 bulbs
- 2 of the potato tuber
- 1 carrot
- 1.5 tbsp melted butter
- parsley, onions, dill, cilantro
- salt to taste
- boiled eggs, sour cream for filling
Of meat to cook white soup. I remind you that soup is a filling soup, so we cook the broth without the addition of roots, the so-called white soup. Don't forget to cook at a gentle simmer with the lid ajar. Broth, we should get the fragrant and transparent. For half an hour until tender and salt to taste. When the meat becomes soft – then place in a bowl and cover with a lid. When the broth is ready, remove with a slotted spoon the vegetables.
While the broth is cooking, you should not sit idly by. Onion cut into small cubes, carrots — shredded and lightly sauté in melted butter (or vegetable).
Sorrel wash thoroughly, trim off the thick stems and chop into strips. Peel the potatoes and cut into sticks. Wash the cilantro and finely chop. Eggs put into cold water and after boiling, cook for another 9-10 minutes. Cool.
Once the broth is ready, add potatoes, then after 5 minutes, the browned onions and carrots. Poveriv 5-7 minutes, start sorrel and bring to a boil. It is important not to precipatate, otherwise the soup will be spoiled forever! Season with herbs and remove from heat.
To give the soup of sorrel "rest" for 10-15 minutes and serve, season with sour cream and chopped eggs.
Source: www.gastronom.ru
