Sorrel and Avocado Soup
3 servings
50 minutes
Sorrel and avocado soup is an unusual and refreshing dish of Russian cuisine that combines the tartness of sorrel with the creamy tenderness of avocado. Sorrel has been used in Russian cooking since ancient times, especially in spring when fresh greens became available. This soup is filled with vibrant herbal flavors, balancing between tartness and the soft texture of avocado. The vegetable broth infused with mirepoix adds depth and richness to the dish. Serving it with thin slices of avocado creates visual appeal, while fresh basil adds an aromatic note. The soup is perfect for warm weather and can be served cold to refresh the body on hot days. This harmonious combination of healthy ingredients makes it not only delicious but also a nutritious choice for a light lunch or dinner.
1
Prepare vegetable broth. For this, chop carrots, onions, mushrooms, fennel, and the green part of leeks into large pieces. Cut the garlic head crosswise through all the cloves. This cutting is called mirepoix — it is meant for long cooking. Sauté the vegetables in olive oil, add water, put in a bay leaf, and cook for forty minutes. Strain the finished broth through a fine sieve.
- Carrot: 1 piece
- Onion: 1 head
- Champignons: 2 pieces
- Fennel: 10 g
- Leek: 0.5 piece
- Garlic: 1 head
- Bay leaf: 1 piece
- Olive oil: 100 ml
2
Bring a pot of water to a boil and add three tablespoons of salt. Cut the stems of sorrel, and throw the remaining leaves along with cilantro, parsley, and basil into the boiling water. After fifteen seconds, remove all the greens and immediately transfer them to ice water.
- Sorrel: 200 g
- Coriander: 5 g
- Parsley: 5 g
- Basil: 5 g
3
Remove the greens from the water, squeeze them out as much as possible, and place them in a blender. Add one clove of garlic and 30 grams of olive oil. Turn on the blender and gradually pour in 200 ml of vegetable broth. When the soup is homogeneous, season with salt and pepper to taste.
- Garlic: 1 head
- Olive oil: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Sorrel: 200 g
4
Slice the avocado into thin slices. You can take a wedge and slice it, keeping the slices attached on one side. Arrange the resulting fans on plates filled with sorrel soup. You can top it with small leaves of green basil.
- Avocado: 0.5 piece
- Basil: 5 g