Sorrel cream-cabbage soup
4 servings
50 minutes
Sorrel cream soup is an elegant reinterpretation of traditional green borscht, where the delicate taste of sorrel harmoniously blends with the rich texture of cream soup. This European recipe has its roots in rural cuisine, where sorrel has long been used to add a refreshing tang to dishes. With a combination of greens, vegetables, and creamy softness, the cream soup acquires a subtle aroma of spring and a rich flavor with a slight acidity. They warm you up and provide a sense of coziness, especially on cool days. Served with half a boiled egg and a spoonful of mayonnaise that complement the dish with velvety notes. Perfect for both a light lunch and festive tables where delicate textures and refined flavors are appreciated.
1
Finely chop the onion, grate the carrot and 1/4 of the celery root on a coarse grater.
- Onion: 1 head
- Carrot: 1 piece
- Celery root: 1 piece
2
Fry the vegetables in sunflower oil until soft.
- Vegetable oil: 1 tablespoon
3
Boil the broth, add diced potatoes to it, and cook for 10 minutes.
- Vegetable broth: 2 l
- Potato: 4 pieces
4
Add sautéed vegetables to the broth and cook for another 5 minutes.
- Onion: 1 head
- Carrot: 1 piece
- Celery root: 1 piece
5
Pour half of the soup into a blender and blend until smooth.
6
Pour the mixture back from the blender into the soup and keep it warm.
7
Remove the stems from the sorrel and spinach, and finely chop the remaining greens.
8
Heat butter in a saucepan and sauté the herbs over high heat for about 3 minutes, stirring constantly.
- Butter: 1 tablespoon
- Sorrel: 2 bunchs
- Spinach: 1 bunch
- Parsley: 1 bunch
- Dill: 1 bunch
9
Add greens to the soup and bring to a boil.
- Sorrel: 2 bunchs
- Spinach: 1 bunch
- Parsley: 1 bunch
- Dill: 1 bunch
10
Cover with a lid and let the sorrel steep for about an hour.
11
Boil the eggs hard, place them in cold water and cool them down.
12
For serving, place half an egg on a plate and add mayonnaise to taste.
- Chicken egg: 2 pieces
- Mayonnaise: to taste