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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
CaloriesProteinsFatsCarbohydrates
171.2
kcal
7.4g
grams
0.9g
grams
35.1g
grams
Ingredients
4servings
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:
    1. Potato5 piece
    2. Sorrel300 g
    3. Green pepper1 piece
    4. Canned white beans200 g
    5. Salt to taste
  • 3

    Pour in water and bring to a boil.

  • 4

    Salt and sprinkle with herbs.

    Required ingredients:
    1. Parsley2 stems
    2. Dill2 stems

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