Soup "Vitaminka"
2 servings
35 minutes
The 'Vitamin' soup is a delicate Ukrainian dish that harmoniously combines the softness of potatoes, creamy richness, and refreshing tartness of sorrel. Its history roots in the traditional cuisines of Eastern Europe, where nutritious soups were valued. Potatoes heated in milk acquire a velvety texture, while cream and egg yolk add tenderness and depth of flavor. Sautéed sorrel brings a light tanginess reminiscent of spring renewal. Serving with croutons makes the dish even more expressive by adding a crunchy texture. This soup is especially relevant in spring when one wants to fill their diet with vitamins and lightness.
1
Boil the potatoes (do not overcook) and mash them. Mix it with warm milk and add butter.
- Potato: 250 g
- Milk: 50 ml
- Butter: 2 tablespoons
2
Then add the cream, the yolk, and mix everything.
- Cream: 1 glass
- Egg yolk: 1 piece
3
Chop the required amount of sorrel finely, sauté in vegetable oil, and add to the soup.
- Sorrel: to taste
