Sorrel soup with chicken broth
5 servings
40 minutes
Sorrel soup in chicken broth is a traditional dish of Russian cuisine, known for its lightness and refreshing sour taste. Historically, sorrel was used in Russian village recipes as the first spring green ingredient after a long winter. The chicken broth gives the soup a rich aroma, while the sorrel adds a pleasant tanginess. Potatoes make the soup hearty, and sour cream adds creaminess to the flavor. It’s an ideal dish for warm days when you crave something nutritious yet light. The soup is served hot with slices of boiled egg and fresh herbs, adding freshness. It can be enjoyed as a first course or as a standalone light dinner. This recipe is true classic that combines simplicity of preparation with rich flavor.
1
Cut the potatoes into cubes, place them in boiling salted broth, and cook for 15 minutes.
- Potato: 4 pieces
- Chicken broth: 4 glasss
- Salt: to taste
2
Chop the onion finely and sauté. Add to the broth. Lightly fry the flour in the remaining oil and add to the broth. (if you want to keep the soup clear, do not add flour)
- Onion: 1 piece
- Butter: 2 tablespoons
- Wheat flour: 1 tablespoon
3
Remove the stems of the sorrel, soak the leaves in cold water for 10-15 minutes. Then rinse them in cold running water and chop finely, add to the broth and cook for 15-20 minutes (add black pepper, bay leaf, and herbs to taste).
- Sorrel: 300 g
- Ground black pepper: to taste
- Bay leaf: to taste
- Green: to taste
4
Serve the soup with a slice of egg, seasoned with sour cream and sprinkled with chopped greens.
- Sour cream: to taste
- Green: to taste