Prepare soup with sorrel

At the end of winter our bodies are lacking vitamins. Of course, you can buy in a pharmacy a bottle of pills, but it is better to treat yourself to a fresh early vegetables and to compensate for the deficiency of nutrients, by preparing a soup with sorrel. The First green – is a real storehouse of vitamins and minerals. They all force the coming of spring, the awakening of nature. They will charge you with energy for the whole day. Besides, it's a pretty budget option, in fact, particularly expensive products for this soup do not need to buy.

Step 1. Cook

Shchi Can be cooked in any broth: beef, chicken and even vegetarian, mushroom. So the soup turned out delicious, it is better not to dissolve in the boiling water, bouillon cubes, and cook real basis of all the rules of cooking. Consider how to prepare beef broth. In a large pot we need a pound or 700 grams of meat. Mind you, not soup set, namely, the flesh of beef. It must be cut into small cubes and put to boil. When boiling, remove the formed foam, otherwise the soup will be muddy.

Step 2. Laying the vegetables

Six medium size potatoes cleaned, cut slices and throw into the broth. Two onions onions finely chop, fry in butter. Add to the pan the finely chopped carrot, still problanshirovat, then put in future green soup. At this stage, the possible variation. If you can't stand the onion, throw it in the pan the whole thing. Some women use this simple trick: nylon mesh, put the onion, parsley, celery, carrots, and other vegetables that are valued for flavor, not for taste. They usually put the broth, boil, and then removed.

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Step 3. Conjure with greens

Soup of sorrel Get the tastier, the more we put a variety of greens. A large beam Kislyak we need necessarily, but in the pan it will not hurt as cilantro, parsley, dill, celery greens, Basil or marjoram. Don't be afraid to overdo it. Add the herbs when the potatoes will be almost cooked (slice easily pierced with a fork). After waiting a few minutes, pour in a gurgling soup three pre-scrambled in a bowl the eggs, season with salt and pepper and sprinkle with salt. Serve this dish in Russia, it is with a dollop of sour cream.

Soup with sorrel – spring cream soup

With the same products you can prepare spring cream soup. From the list of ingredients we exclude only potatoes. Meat is cooked separately with roots and follicles intact. Sorrel cut finely and stew until tender in small amount of broth. After that, Kislyak and boiled root vegetables rubbed through a sieve. The resulting slurry was carefully added to the broth. Eggs boiled hard boiled is based half on the consumer. Them in a pan not throw, and put directly to the plate.

Soup of sorrel in the oven

This recipe offers boil the potatoes completely, remove the tubers and allow to cool. Sorrel (300-400 g) finely chopped. To do the same with 3 bulbs and parsley. Pour a small amount of broth from the potatoes (or broth) and simmer with vegetable oil. Potatoes cut into large cubes, mix with stewed sorrel, root vegetables, pour the hot broth or broth, put in an iron or clay pot in the oven. When serving, sprinkle with chopped boiled egg and dill. And if, along with sorrel, you will add the beet tops, you will have a delicious spring soup.