Sorrel soup with green lentils
6 servings
120 minutes
Sorrel soup with green lentils is a traditional Russian dish infused with the aromas of spring and home comfort. Historically, this soup emerged due to the simplicity and availability of ingredients. Sour sorrel adds a refreshing taste, while lentils provide a tender texture and nutrition. Beef enriches the broth, and potatoes and vegetables complement it harmoniously. The soup features a light sourness balanced by the softness of lentils and the richness of meat broth. It is served with sour cream and fresh herbs, enhancing its flavor further. This is an ideal dish for a spring or autumn lunch, warming the soul and nourishing the body with beneficial substances. Sorrel soup is loved for its simplicity and traditional character that evokes warm memories of family meals.
1
Rinse the lentils, soak overnight — they should swell and increase about 3 times, then rinse well several more times.
- French green lentils (lentilles vertes): 300 g
2
Wash the beef; if it's a fillet, cut into portions; if on the bone, it can be boiled whole, generally as desired. Boil for about 40 minutes and drain the broth.
- Beef: 300 g
3
Pour new water into the pot, add meat and lentils, and salt. Cook for 1 hour.
- French green lentils (lentilles vertes): 300 g
- Beef: 300 g
- Salt: to taste
4
Dice the onion and carrot, sauté in vegetable oil, and place in a pot.
- Onion: 1 piece
- Carrot: 1 piece
5
Cut the potatoes into cubes and add to the soup.
- Potato: 3 pieces
6
Add sorrel (I had it canned, in a jar) to the soup and stir. Taste it — if it's too sour, add a little sugar (0.5 teaspoon).
- Pickled sorrel: 200 g
7
Cook the lentils until done — it took me about 20-30 minutes.
- French green lentils (lentilles vertes): 300 g
8
Serve with sour cream and herbs.
- Fresh herbs: to taste
