Sorrel soup with porcini mushrooms

1 serving

45 minutes

Sorrel soup with white mushrooms is a fragrant and refreshing dish of Russian cuisine that combines the rich flavor of forest mushrooms with the tart freshness of sorrel. Historically, this soup was popular in rural families where seasonal gifts of nature were used. White mushrooms give the broth a rich taste, while sorrel adds a light acidity that balances the richness of the ingredients. Vegetables like potatoes, carrots, and celery make the soup nutritious, while sun-dried tomatoes and fresh spinach add a special touch when served. This versatile dish can be served as a light summer lunch or a warming dinner on cool days. Each spoonful of soup is a journey into Russian forests and village homes filled with the aromas of freshly cooked homemade broth.

Energy value per serving

• Calories: 76.1
• Proteins: 3.9g
• Fats: 0.9g
• Carbohydrates: 14.2g

Ingredients

• Potato: 30 g
• Sun-dried tomatoes: 1 g
• Onion: 20 g
• Carrot: 20 g
• Celery root: 20 g
• White mushrooms: 20 g
• Sorrel: 100 g
• Spinach: 1 g
• Ground black pepper: 1 g
• Salt: 1 g

Cooking steps

1. Sort the sorrel, wash it, cut off the stems, and chop it coarsely.

   Required ingredients:

   • Sorrel: 100 g

2. Wash, peel, and dice the potatoes.

   Required ingredients:

   • Potato: 30 g

3. Peel and finely chop the onion. Wash, peel, and grate the carrot on a coarse grater. Finely chop the celery root.

   Required ingredients:

   • Onion: 20 g
   • Carrot: 20 g
   • Celery root: 20 g

4. Heat vegetable oil in a pan, add onion, lightly salt and pepper, and sauté for about 3 minutes. Add carrot and celery root, stir-frying until the vegetables are soft.

   Required ingredients:

   • Onion: 20 g
   • Carrot: 20 g
   • Celery root: 20 g
   • Salt: 1 g
   • Ground black pepper: 1 g

5. Soak the white mushrooms in water.

   Required ingredients:

   • White mushrooms: 20 g

6. Pour water into a pot, about 3/4 full, bring to a boil, add potatoes and white mushrooms, and cook for 15-20 minutes until done. Add sautéed onions and carrots, mix, and cook for about 4-5 minutes. Add sorrel, mix the soup, and cook for another 2 minutes.

   Required ingredients:

   • Potato: 30 g
   • White mushrooms: 20 g
   • Onion: 20 g
   • Carrot: 20 g
   • Celery root: 20 g
   • Sorrel: 100 g

7. Season the soup with salt and pepper to taste, cover it, and let it steep for 10-15 minutes.

   Required ingredients:

   • Salt: 1 g
   • Ground black pepper: 1 g

8. When serving, place sun-dried tomatoes and baby spinach leaves on the plate.

   Required ingredients:

   • Sun-dried tomatoes: 1 g
   • Spinach: 1 g