Sorrel soup
4 servings
30 minutes
Sorrel soup is a refreshing spring dish filled with the freshness of greens and a light tanginess. Historically, it traces back to traditional European cuisines where sorrel was valued for its refreshing taste and health benefits. This soup is made on meat broth, giving it richness, while the stewed sorrel provides characteristic acidity balanced by the creaminess of sour cream and egg. Its texture is velvety and aroma rich due to roasted roots and onions. Such soup perfectly warms in spring and summer and pairs well with rye bread and fresh herbs. In American cuisine, it has been adapted for lovers of light, nutritious soups. This recipe is suitable for those who appreciate flavor balance and natural ingredients.
1
Boil meat broth.
- Meat: 500 g
2
Clean the roots and onion, chop them into small cubes, place them in a soup pot, and lightly fry in oil or fat taken from the broth. Then add flour and fry lightly again.
- Onion: 100 g
- Parsley root: 50 g
- Celery root: 50 g
- Wheat flour: 2 tablespoons
- Vegetable oil: 2 tablespoons
3
Sort and wash the sorrel, place it in another pot, add a little water, cover with a lid, and simmer for 10 minutes. After that, pass the sorrel through a meat grinder or sieve, mix with sautéed roots, pour in meat broth, add salt, stir, and cook for 15-20 minutes.
- Sorrel: 400 g
- Meat: 500 g
- Wheat flour: 2 tablespoons
4
When serving at the table, add sour cream and a poached egg to the bowl of soup, along with dill or parsley.
- Meat: 500 g