Sorrel soup with nettles "Minestrone a la Russe"
6 servings
45 minutes
Sorrel soup with nettle 'Minestrone a la Russ' is a unique blend of Russian culinary tradition and the Italian spirit of minestrone. It features a rich herbal aroma, a light tang from the sorrel, and a tender potato texture. Historically, sorrel and nettle were popular ingredients in peasant cuisine available in spring. The soup's flavor balances between the freshness of greens and the softness of vegetable broth, creating a rich palette of shades. This soup is a true treasure trove of vitamins, especially beneficial in spring when the body needs recovery after winter. Served with boiled eggs and Borodinsky bread, it emphasizes its authenticity. Perfect as a light lunch or dinner, especially after steeping when all flavors are fully revealed.
1
We boil 2 liters of broth in any available and acceptable way for you.
- Vegetable broth: 2 l
2
We peel the potatoes (if they are young and small, we can just wash them well) and grate them on a coarse grater, then add them to the broth. Let it cook for 2-3 minutes. If cutting into cubes, it will take more time.
- New potatoes: 10 pieces
3
The volume of nettle and sorrel should be about 3:2, meaning a bit more sorrel. There should be plenty of herbs, so don't be lazy and gather large bunches or buy 2 medium ones.
- Sorrel: 1 bunch
- Young nettle: 1 bunch
4
Chop the onion into 0.5 cm cubes, peel the carrot and grate it on a coarse grater.
- Onion: 1 head
- Carrot: 1 piece
5
For nettles (a large bunch!), remove the stems and leaves, pour boiling water over them, let the water drain, then chop coarsely.
- Young nettle: 1 bunch
6
Chop the sorrel (large bunch!) medium-sized, removing the stems. The ideal cutting method is julienne. Then add it to the broth and cook for 5 minutes.
- Sorrel: 1 bunch
7
Meanwhile, sauté finely chopped onion and carrot in vegetable oil over low heat until golden.
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: 2 tablespoons
8
Add the dressing, nettle leaves, tarragon, and juice of half a lemon to the soup, bring to a boil and remove from heat.
- Young nettle: 1 bunch
- Tarragon: 3 stems
- Lemon: 0.5 piece
9
Cover with a lid and let it steep.
10
It's ideal if the soup sits overnight. During this time, the sorrel will release all the necessary acidity into the soup.
11
Serve with red Crimean onion, boiled egg (half or whole on the plate, even better with quail eggs) and mayonnaise to taste. This soup is perfectly complemented by Borodinsky bread.
