Sorrel soup with white beans

4 servings

40 minutes

Sorrel soup with white beans is a classic Russian dish that combines the freshness of greens and the tenderness of beans. Sorrel adds a light sourness to the soup, harmoniously complemented by the softness of potatoes and white beans. Historically, this soup was popular in the spring-summer season when sorrel is fresh and available. Its nutritional value makes it an excellent choice for both a light lunch and a hearty dinner. White beans enrich the soup with protein while greens provide vitamins. The dish has a rich, fresh taste with a slight sourness and aromatic notes of greens. This soup can be served warm or chilled and pairs wonderfully with rye bread or sour cream. Its ease of preparation makes it a favorite among home cooks.

Energy value per serving

• Calories: 171.2
• Proteins: 7.4g
• Fats: 0.9g
• Carbohydrates: 35.1g

Ingredients

• Sorrel: 300 g
• Potato: 5 pc
• Green pepper: 1 pc
• Parsley: 2 stem
• Dill: 2 stem
• Canned white beans: 200 g
• Salt: to taste

Cooking steps

1. Boil the eggs hard. Cut them.

2. Put sliced potatoes, sorrel, pepper, beans, and eggs in the pot.

   Required ingredients:

   • Potato: 5 piece
   • Sorrel: 300 g
   • Green pepper: 1 piece
   • Canned white beans: 200 g
   • Salt:  to taste

3. Pour in water and bring to a boil.

4. Salt and sprinkle with herbs.

   Required ingredients:

   • Parsley: 2 stems
   • Dill: 2 stems