Sorrel soup with white beans
4 servings
40 minutes
Sorrel soup with white beans is a classic Russian dish that combines the freshness of greens and the tenderness of beans. Sorrel adds a light sourness to the soup, harmoniously complemented by the softness of potatoes and white beans. Historically, this soup was popular in the spring-summer season when sorrel is fresh and available. Its nutritional value makes it an excellent choice for both a light lunch and a hearty dinner. White beans enrich the soup with protein while greens provide vitamins. The dish has a rich, fresh taste with a slight sourness and aromatic notes of greens. This soup can be served warm or chilled and pairs wonderfully with rye bread or sour cream. Its ease of preparation makes it a favorite among home cooks.
1
Boil the eggs hard. Cut them.
2
Put sliced potatoes, sorrel, pepper, beans, and eggs in the pot.
- Potato: 5 piece
- Sorrel: 300 g
- Green bell pepper: 1 piece
- Canned white beans: 200 g
- Salt: to taste
3
Pour in water and bring to a boil.
4
Salt and sprinkle with herbs.
- Parsley: 2 stems
- Dill: 2 stems
