Cold soup with sorrel and beet tops
4 servings
30 minutes
Cold soup made from sorrel and beet greens is a refreshing dish of Russian cuisine, perfect for summer days. Its roots trace back to ancient peasant recipes when fresh greens and vegetables formed the basis of daily nutrition. Sorrel gives the soup a pleasant tanginess, while beet greens add softness and a rich plant flavor. Crunchy cucumbers and radishes add freshness, while herbs and green onions provide a light spiciness. This soup not only satisfies hunger but also refreshes, perfectly complemented by a spoonful of sour cream. It is served chilled, making it an excellent choice for the hot season. Light, healthy, and rich in vitamins, it symbolizes traditional Russian cuisine where simplicity of ingredients meets depth of flavor.
1
Wash the beet greens and sorrel leaves and chop them separately. First, place the beet greens in a pot, pour boiling water over them, and boil for 10 minutes. Then add the sorrel to the pot and boil for another 10 minutes. A few minutes before it's done, add salt. Let the broth cool and place it in the refrigerator for half an hour to an hour.
- Beet tops: 200 g
- Sorrel: 200 g
- Salt: to taste
2
Wash and dry cucumber, radish, green onion, and herbs. Cut cucumber and radish into thin slices or wedges, and finely chop the onion and herbs.
- Cucumbers: 1 piece
- Radish: 100 g
- Green onions: 50 g
- Dill: 30 g
3
In a deep bowl, mix all the ingredients and pour with cold broth of greens and sorrel. Serve with sour cream.
- Sour cream: 2.5 tablespoons