Sorrel soup in a multicooker
4 servings
60 minutes
Sorrel soup is a classic dish of European cuisine known for its refreshing tartness and rich flavor. Its origins date back to the past when in spring housewives used fresh sorrel leaves to make a light yet nutritious soup. In this recipe, beef adds depth to the dish while potatoes and onions contribute softness and richness. Thanks to the multicooker, the ingredients release their aroma while the sorrel retains its freshness and slight tartness. This soup is perfect for summer days when you crave something light yet filling. It is traditionally served with sour cream and fresh herbs, creating a harmonious balance of taste and texture. Sorrel soup is a simple yet exquisite dish that warms the soul and delights the palate.
1
Wash the meat and sorrel.
- Boneless beef: 300 g
- Sorrel: 100 g
2
Cut the beef, sorrel, onion, and potatoes into medium strips.
- Boneless beef: 300 g
- Sorrel: 100 g
- Onion: 120 g
- Potato: 400 g
3
Place vegetables and meat in the multicooker bowl, add water, salt, and mix.
- Boneless beef: 300 g
- Sorrel: 100 g
- Onion: 120 g
- Potato: 400 g
- Water: 1.7 l
- Salt: 1 g
4
Close the lid. Set the steam valve to position 'I'. Set the 'Soup' program, cooking time 40 minutes.
5
Press the 'Start' button. Cook until the program ends.
