Sorrel and beetroot tops soup
4 servings
30 minutes
Sorrel and beet greens soup is a refreshing and nutritious cold soup that delights with its bright flavor and lightness. This traditional Russian recipe dates back to village summer lunches when fresh greens form the basis for light and healthy dishes. Beet greens add a gentle sweetness to the soup, while sorrel provides a tangy sourness. Vegetables and greens make it rich in vitamins, and the addition of sour cream and mustard enhances the flavor and adds a creamy texture. Served chilled, it is perfect for a hot day, refreshing and invigorating. This soup is a true symbol of the summer table—simple yet refined—combining age-old traditions with the health benefits of seasonal produce.
1
Wash the beet greens, place them in a pot, pour in 2 liters of hot water, and boil for 10-15 minutes, then add the washed sorrel and boil for another 10 minutes.
- Water: 2 l
- Beet greens: 1 kg
- Sorrel: 200 g
2
After that, remove the greens with a slotted spoon, pass them through a meat grinder, and mix with the strained and cooled broth.
3
Chop cucumbers, onions, dill, radishes, hard-boiled eggs, and put everything in a soup bowl, then add sour cream, mustard, pour in cooled broth with herbs, and mix.
- Cucumbers: 2 pieces
- Spring onion: 1 bunch
- Dill: 2 bunchs
- Radish: 1 bunch
- Chicken egg: 3 pieces
- Sour cream: to taste
- Mustard: to taste
