Sorrel cream soup
4 servings
40 minutes
Sorrel cream soup is a refined dish of Russian cuisine rooted in ancient traditions of using seasonal products. Its fresh, slightly sour taste of sorrel harmonizes with the cream's tenderness and the depth of chicken broth. Historically, sorrel was available in spring and summer when it added pleasant coolness and lightness to dishes. This soup not only warms but also refreshes, making it an excellent option for both everyday lunch and festive tables. Its velvety texture and rich flavor make it a perfect complement to rye bread or fresh herbs. Such a dish is especially valued for its nutritional properties and ability to energize while remaining light. It cooks quickly but leaves vivid gastronomic impressions worthy of the most discerning gourmets.
1
We wash and dry the sorrel, separating the leaves from the stems. We will only use the leaves later.
- Sorrel: 2 bunchs
2
Chop the onion and potato into small (1-2 cm) cubes and sauté in butter. This can be done directly in the soup pot.
- Onion: 1 head
- Potato: 2 pieces
- Butter: 50 g
3
After the onion turns golden, add the sorrel and continue frying, stirring, for another 5 minutes.
- Sorrel: 2 bunchs
4
Pour chicken broth into the pot with vegetables, add cream. Cook for 20 minutes (about the time needed for the potatoes and onions to become soft).
- Chicken broth: 1.2 l
- Double cream 40% fat: 300 ml
5
We add salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
6
Remove the pot from the heat and let the soup cool slightly.
7
We blend the contents of the pot in a blender. The soup is ready.
