Simple and delicious soup recipes for every day
Delicious sorrel soup is not at all difficult to prepare. Just look carefully at our detailed cooking recipe with photos and videos. Surprise your family!
1 hour 30 minutes
145 kcal
4.78/5 (18)
In spring and early summer, our body requires a lot of vitamins that were wasted over the winter. In addition to various salads, young sorrel can come to our aid. It contains a large composition of useful substances that we need. For example, it contains even more vitamin C than apple pulp.
These are B vitamins, which strengthen our nerves, heart and entire body. It also contains the potassium, iron and phosphorus we need, as well as the “beautiful” vitamins A and E. It contains a lot of vitamin C and organic acids such as sorrel, apple and lemon.
Sorrel does not lose its qualities when frozen and preserved. Therefore, it can be used all year round. Sorrel is choleretic, hemostatic and anthelmintic. It would take a long time to list all the advantages of these wonderful green leaves.
I offer you a recipe for a vitamin-rich and very tasty soup with sorrel and egg. It cooks quite quickly and, in combination with fresh herbs, turns out not only tasty, but also very healthy. You can prepare sorrel all year round: in the summer - from fresh sorrel, in the winter - from frozen. In a similar way, you can prepare soup with another popular healthy herb - sour cabbage, or, as it is popularly called, Bashkir cabbage.
Kitchenware: grater, frying pan, cutting board, saucepan, saucepan.
For soup it is better to use lean meat. I prefer veal, and sometimes I make this chicken soup. You can also make this soup without any meat at all, and it will also be very tasty.
Cooking broth
Basic preparation
Enjoy your meal! It turns out very tasty!
In the same way you can prepare vitamin
Sorrel soup with eggs is a traditional Russian dish that is usually prepared in the summer, when sorrel becomes available for sale. This dish itself is versatile and low-calorie and can be served hot or cold.
Preparing sorrel soup with eggs according to the classic method will not take you more than half an hour, and the benefits and refreshing taste will energize you for the whole day. So let's get started.
Peel the potatoes and cut into small cubes.
Place the potatoes in a saucepan, add 2 liters of water and put on fire. At the moment of boiling, remove any foam that has formed.
While our potatoes are cooking, let's start frying. Grate the carrots and finely chop the onion.
Pour 2 tablespoons of vegetable oil into a frying pan and lightly fry the vegetables for about 5 minutes, stirring.
About 5-7 minutes after the water boils in a pan with potatoes, add our frying to it. Reduce heat and leave to simmer for 10 minutes.
In the meantime, it is necessary to free the sorrel leaves from the stems and chop them randomly.
Break 5 eggs into a bowl and lightly whisk them with a whisk or fork. It is worth noting here that there are two ways to prepare sorrel soup: with hard-boiled eggs and with finely chopped eggs. I chose to cook with raw eggs because I like it better.
Add sorrel to the pan, stir gently and cook for 3-4 minutes.
Then, continuing to stir the soup, pour beaten chicken eggs into it in a thin stream.
Pour classic sorrel soup with eggs into bowls and serve hot or cold, optionally with sour cream.
Bon appetit!
Sorrel soup is a healthy first course, which is recommended to be prepared after winter vitamin deficiency, because it contains a lot of necessary elements.
Classic sorrel soup with eggs is the simplest recipe with a minimum set of ingredients.
Sorrel soup with chicken is another way to make a delicious and satisfying lunch for the whole family.
Lenten sorrel soup is an easy dish for fasting or a diet with lots of vitamins.
Sorrel soup with stewed meat - a recipe for when you have very little time, but you need something tasty, filling and with meat.
Soup cooked in a slow cooker retains much more nutrients than soup made on the stove in a regular saucepan.
Since the sorrel season is short, it is worth freezing or rolling it in advance, so that you can prepare a healthy dish at any time of the year.
It turns out that sorrel can be used to make not only standard soup, but also puree soup.
Most housewives call sorrel soup more familiarly and affectionately – green borscht or green cabbage soup. This sour seasonal herb is extremely beneficial! And we must take advantage of the opportunity when fresh sorrel appears in the beds or on the shelves, and prepare delicious hot and cold dishes from it.
If you like soups with a little sourness, then you will definitely like this.
Recipes made from fresh sorrel are impressive with bright colors and do not require expensive products. There are dishes here for lovers of pork with fat, and for gourmets who care about the color scheme and their figure. By the way, you can prepare sorrel for future use and treat yourself to hot sorrel soup in winter.
Our grandmothers and great-grandmothers prepared green cabbage soup according to the classic recipe. Sorrel soup is rightly called the king of spring soups, and it can be prepared from the simplest ingredients.
Ingredients:
You can store the broth with pieces of meat in the freezer for up to 1 month and use it to make quick soups! To transfer the frozen broth into a saucepan, just hold the container with the broth under hot water.
Preparation:
Don't forget to salt the broth and add your favorite spices!
Pour aromatic soup into a bowl, add crackers, sprinkle with chopped eggs and add a spoonful of sour cream! It turns out incredibly beautiful and just as delicious!
If you don’t like thin sorrel soup, then green cabbage soup will get the desired thickness from cereals and boiled eggs. Sometimes, when preparing sorrel soup, millet or rice, previously soaked in cold water, is added to it.
Ingredients for green borscht with egg:
Preparation:
The broth for sorrel soup is cooked for 1-2 hours. You can use pork, chicken or turkey leg.
Any fresh herbs are added 3-5 minutes before the end of cooking! Sorrel stalks can also be used in soup if they are finely chopped!
When serving, decorate with sour cream, chopped eggs or their halves.
The simplest, and most importantly, healthy sorrel soup is made from chicken broth. You can use breast meat in the recipe - this is an option for dietary borscht, or chicken legs - for rich aromatic soups.
Ingredients for the soup:
Eggs can be washed and boiled together with chicken legs. After 15 minutes, take them out and place them in cold water!
Preparation:
After boiling, cook for another 2-3 minutes! Serve in a beautiful bowl with a dollop of sour cream!
Eggs can be added to green borscht in 3 ways: finely chopped, sliced into slices or halves, or you can pour them in a thin stream into a boiling broth! Then beautiful “clouds” will float in the soup.
The rich sorrel soup with meat will please the owner of the house. The recipe includes the healthiest ingredients, a variety of vegetables and pork tenderloin, and the cooking process will bring pleasure to any busy housewife.
Let's prepare the necessary products:
For spices we use bay leaf, black pepper, salt and celery root.
Preparation:
A spoonful of sour cream or mayonnaise will add the finishing touch to the plate!
Light sorrel soup with mushrooms is prepared quickly and fills the house with mouth-watering aromas. The recipe is simple, and neither the children nor the beloved husband will be able to resist the temptation to try the delicious soup.
For this culinary masterpiece you will need:
Preparation:
Don't forget to add your favorite spices, for example, bay leaf and peppercorns!
Before serving, add a spoonful of homemade mayonnaise and chopped boiled eggs to each plate.
If mushroom soup with sorrel was boiled in water, then it can be eaten cold!
The delicate consistency of puree soups is especially popular among older people. Sorrel cabbage soup can be easily prepared in the form of an airy cream and add exquisite notes to the recipe with the help of additional ingredients.
To prepare you will need:
Preparation:
Sorrel can be cooked for no more than 3 minutes to preserve color and beneficial vitamins!
I suggest you watch a video recipe for making a classic sorrel soup with meat
Bon appetit and see you new recipes!
Sorrel soups are prepared in early spring, as soon as the first young leaves appear. The smaller and younger the leaves, the tastier the dishes made from it are. And you can really prepare a lot of options for dishes - this and. In the previous article we looked in detail at how to prepare them.
But what’s interesting is that when preparing the material for that article, it turned out that there are quite a lot of recipes for first courses made from this vitamin-rich plant.
And so I decided to write another article, which will contain only recipes for sorrel soups.
And there are really quite a few of these recipes. These include numerous options for hot soups, which are usually prepared with meat or chicken. And in nature, we prepared a delicious version with sorrel and stew, and it was not just tasty, but very tasty! This is true!
This also includes borscht, which is prepared with beets, and often with the addition of young beet tops. They can be prepared with or without meat. And it will turn out delicious in both cases.
They are also prepared cold - these are the famous Russian kholodniki, botvinya and okroshka, for which there are also many recipes. You change the ingredients a little and you get a new recipe with a new taste.
You can prepare first courses either with fresh vegetables (namely, sorrel belongs to the category of leafy vegetables), or with frozen ones, and, of course, with canned ones. Moreover, this does not greatly affect the taste; both options will turn out tasty.
So, for those who love this slightly sour plant and want to stock up on vitamins for the whole year, today we will look at recipes for sorrel soup.
According to the classic recipe, you can cook soup with or without meat. Both from fresh and frozen vegetables. And according to the first recipe, we will prepare it without meat.
We will need:
The ingredients do not include carrots, although they can also be added to the recipe if desired.
Preparation:
This option is very easy to prepare, simple and quick. And it is delicious both hot and cold.
1. Fill a saucepan with about 1.5 liters of water. Put on fire and let it boil
2. Peel the potatoes and cut into cubes or strips. As soon as the water boils, put the potatoes in it and salt the water to taste. Cook it for 10-12 minutes, until almost done.
3. Cut the onion into very small cubes and fry in vegetable oil in a small frying pan. When it is slightly browned, add potato broth, just a little so that the onion is only slightly covered and simmer until soft. Not everyone likes onions to crunch on their teeth.
You don't have to fry the onion. So, in the last recipe, they wrote me a comment in which they noted that not everyone can add fried onions to the soup for health reasons. There is another way for this. You can simply boil a small onion whole along with the potatoes, and then remove it and throw it away.
Or you can just finely chop the onion and cook it along with the potatoes. If you cut it smaller, it will have time to cook and become transparent and almost invisible.
4. Sort the sorrel leaves, remove the stem, and rinse the leaves thoroughly in a bowl filled with water, and then under running water.
5. Cut them into strips, as you like - smaller or larger.
6. When the potatoes are ready, add fried onions and sorrel to them. Stir and cook for another 5 minutes.
The soup tastes quite sour. Although this completely depends on the variety and qualities of the plant. Not everyone likes sour varieties. For them, you can take only half of the sorrel, and another half can be replaced with nettle or spinach. Nettle is most often added.
7. Turn off the finished dish. Chop the egg and serve along with it.
There are several ways to submit.
It should also be served with sour cream. She is simply an excellent companion to all green soups, cabbage soup and borscht.
And since ours turned out to be non-meaty and not at all fatty, it can be eaten both cold and hot.
Today I suggest making soup with chicken, or just chicken broth. It can also be cooked with meat or meat broth, but it will take a little longer. Therefore, let’s leave the meat for now for the next recipe, for example for borscht, and prepare chicken soup.
We will need:
If desired, you can also use half sorrel and half nettle. You can cook it with either fresh or frozen herbs. In this case, the recipe remains unchanged.
Preparation:
You can cook the chicken in advance and use only the broth for cooking. Previously, this was often practiced, since meat and chicken were not available for free sale. Therefore, broth was cooked, and main courses were prepared from meat or poultry.
Now times are different, and no one will refuse chicken in soup. Therefore, we will prepare it with her.
1. If you want it to be more dietary, then before putting the meat into the water, remove the skin from the pieces. Under it there is subcutaneous fat, and if the chicken is large, then there can be quite a lot of fat. And we don’t need extra cholesterol!
Some people cook it from fillet, but I like to have different parts of the bird, and certainly with bones, this way the broth turns out tastier. This is of course, in my opinion.
During cooking, do not allow intense heat or rapid boiling; you also need to carefully remove the foam. You can immediately add salt to the broth.
2. After the chicken has cooked for 15-20 minutes, peel and cut the potatoes and add them to the broth. Cook everything together for another 10 - 12 minutes.
3. Separately, cut the onion into cubes and carrots into thin strips. First, fry the onion in a frying pan, then add the carrots. When it is lightly fried, add broth from the pan and simmer until the cooking time for the chicken and potatoes is up.
The carrots should be soft and completely cooked.
4. Cut the chicken into portions and place back into the pan.
5. Sort through the sorrel leaves, cut off the stems and rinse thoroughly in several waters. Then cut into strips.
6. When the potatoes are completely ready, add stewed carrots with onions and sorrel to the pan.
7. Let it boil, add bay leaf, peppercorns (or ground to taste), so that you don’t have to catch the peas later. Cook for 5 minutes.
8. Serve with sour cream and, if desired, with an egg cut using one of the methods described above.
Enjoy eating! Preferably hot.
Now let's cook the cabbage soup in chicken broth. Moreover, the recipe is different from the previous one.
We will need:
Preparation:
1. Cook strong chicken broth. To do this, use a piece of chicken with bones.
2. Sort the sorrel, rinse and cut into strips.
3. Heat the butter in a frying pan and simmer the chopped leaves for 5 minutes. Then add flour, stir, and simmer for another 5 minutes.
4. Pour broth over the contents, add salt to taste and add your favorite spices. Cook over very low heat for 10 minutes, making sure the broth does not boil.
5. Before serving, season the cabbage soup with a mixture of raw yolks and cream. It is very tasty to serve such cabbage soup with croutons.
This version of cabbage soup has a pleasant creamy taste. And as you probably noticed, it cooks very quickly.
Boiled chicken can, if desired, be cut and added to the soup.
This is another recipe for a dish that is eaten hot. And this time we will cook it with meat. It can be anything.
By the way, this is a recipe from old Russian cuisine, and it uses lard, that is, fat rendered from lard. Previously, in villages they cooked a lot of things on it. I did not change the recipe and left it unchanged. But you can replace lard with regular vegetable oil.
We will need:
Preparation:
1. Boil the meat. Pour about half a liter more water, since while the meat is cooking, it will boil away. Cook it until tender, do not forget to skim off the foam.
2. Peel and cut the potatoes into cubes or cubes.
3. Peel all greens, rinse thoroughly in several waters and cut.
4. Then pour half a glass of broth from the pan into the frying pan, let it boil and place all the greens there. Simmer for 5 minutes over low heat. It is not advisable for the water to boil too much.
5. When the meat is cooked, take it out, cool slightly and cut into portions.
6. Meanwhile, place the potatoes in the broth and cook for 10 - 12 minutes. If you have already cut the meat, then return it to the pan.
The broth must be salted to make the potatoes tasty.
7. After 10 - 12 minutes, it will be the turn of the greens and the boiled egg cut into cubes, put it all in the boiling broth and cook for 5 minutes.
For this purpose, one egg can be cut into cubes, and the other one can be cut larger, and used to decorate the cabbage soup when serving.
8. Serve with sour cream. Enjoy eating!
Puree soups have recently taken one of the most honorable places in cooking. It's both, and, and.
And here's another recipe that has a few interesting twists that will help make it unforgettable.
We will need:
And we could end there, but let’s add the promised “zest”, and that’s what we’ll have today – meatballs. I'll tell you how we will prepare and serve them.
Preparation:
1. Cook meat broth from meat on the bone. When the meat is cooked, remove it from the pan. Then it can be used to prepare some kind of meat salad, for example
2. Form small meatballs from minced meat and onions. And boil them in broth. The broth must be salted first to make the meatballs tastier.
Then take them out and set them aside for the time being.
3. Peel the potatoes and cut into cubes or cubes. Place in broth and cook for 10-12 minutes until done.
4. Sort the sorrel, peel, cut off the stems and rinse thoroughly in several waters. Wash the green onions as well.
Cut both as you see fit. We will grind it all into puree anyway.
5. Place the greens in a saucepan and cook for 5 - 7 minutes.
6. Grind the mass in a blender until a homogeneous puree is obtained.
7. Heat the cream in a water bath and pour it hot into the puree. Mix. Taste the salt, if it is not enough, you can add more salt. Also add pepper to taste.
Bring to a boil, but do not boil.
8. Fry pine nuts in a dry frying pan. At the same time, they must be stirred constantly so as not to burn. As soon as a slight nutty smell appears, remove the pan from the heat.
9. Pour the soup into bowls. Place warmed meatballs in it, garnish with pine nuts and fresh sorrel leaves.
Grate the cheese on a fine grater and sprinkle on top.
This is how beautiful the presentation turns out. And the soup turns out simply delicious!
Millions of people. Among them is green borscht, which we especially like to cook when the first greens appear in the beds.
We will need:
Preparation:
This is how many ingredients we got. You need to put them all on the table at once and check them against the list so that you don’t forget something later in the process.
1. Pour water over the beans and leave overnight. Then drain the water and boil the beans until tender. At the end of cooking, add salt.
2. Cut the meat into large pieces, add water and cook a strong broth. In the recipe we use pork, but you can cook borscht with any other meat, and of course, chicken. This way it will cook faster and turn out lighter and more tender.
Cook the meat until done.
3. Cut the lard into cubes as small as possible and lightly fry in a dry frying pan.
4. Add onion cut into cubes or half rings and fry it until light golden brown.
5. Grate the carrots; it is better to use a Korean carrot grater for this. As soon as the onions begin to brown, add carrots to the pan.
Add sugar and spices. Stir and simmer until the carrots become soft. You can add a little broth from the pan to it.
6. Peel the potatoes and cut into small cubes. Place in the broth from which the meat has been removed by that time. Cook for 10 minutes.
7. Then put the stewed carrots and onions into the pan and cook for another 5 minutes.
8. Peel the sorrel, rinse thoroughly and cut into strips. Chop the onion and greens. Add all the greens to the cooking borscht. Send boiled beans there.
9. Taste the salt; if it is not enough, you can add additional salt. And also pepper to taste and add bay leaf.
10. Cook for 5 minutes.
11. Cut the eggs using one of the following methods. Pour the prepared borscht into plates, garnish with eggs and put sour cream on each plate.
Enjoy eating!
There is another one in the previous article, come in, watch it and cook for your health! And believe me, it’s worth making!
Sorrel can be eaten not only fresh, but also canned. And if you have stocks of it, then you can enjoy green borscht all year round.
In general, we can also prepare all the recipes available today from canned sorrel. However, just like from frozen.
You can see the cooking principle in the video recipe.
Using the same recipe, you can also see the general scheme for preparing all other hot soups.
You can also prepare this recipe using fresh sorrel, or nettles, or spinach. And also a mixture of them.
When the sorrel season is underway, you need to have time not only to eat it, but also to prepare it for the winter. You can preserve it, or you can just freeze it.
Moreover, you can freeze it immediately as a preparation for soup - that is, put together a bouquet of sorrel leaves, dill, parsley, green onions, nettles, spinach - that is, you make a bouquet from what you have.
And in winter it will be very convenient to get such a bouquet and cook a delicious soup from it, as a reminder of summer. And so we cook green cabbage soup in the winter version.
We will need:
Preparation:
1. Cut sausage, potatoes and cucumbers into cubes. Try to cut approximately the same size so that the soup has an aesthetic appearance. Chop the onion as finely as possible.
2. Grate the carrots, or use a Korean carrot grater.
3. Processed cheese can also be cut into cubes, or you can keep them in the freezer for 30 minutes and then grate them. Both methods will allow the cheese to dissipate faster in the broth.
4. There is no need to defrost the greens; they will need to be cut immediately before adding them to the dish being prepared, that is, 5 minutes before the end of cooking.
5. Set the multicooker to frying mode. Pour vegetable oil into the bowl and add onions. Fry with the lid closed for 3 minutes.
6. Now it’s the carrot’s turn, add it to the onion, mix and fry for 3 minutes. During this time, you can stir a couple more times.
7. Then place the chopped sausage into the bowl. Fry again for 3 minutes. During this time, stir several times.
8. Add cucumbers and chopped garlic, mix and fry everything together for 3 minutes.
9. Pour 2 liters of hot water into the multicooker bowl and add the potatoes. Set the “Soup” mode.
10. Add a little salt and pepper. We use sausage, pickles and cheese as ingredients. All these products will release salt into the broth during the cooking process. Therefore, you don’t need to add a lot of salt. You can add salt to taste at the very end of cooking.
11. Cook according to the established mode. 10 minutes before the end of cooking, add grated or chopped processed cheese.
And 5 minutes before the end of cooking, add chopped sorrel, bay leaf and pepper.
Serve with sour cream and fresh chopped herbs.
That's it, our soup is ready and you can enjoy its taste.
Cold soups are always a priority in the summer. We have already prepared. But today we are not repeating ourselves and are preparing new, equally interesting dishes.
We will need:
Preparation:
1. Clear sorrel and spinach of debris, cut off the stems and rinse thoroughly in cold water. It is better to simmer them separately to preserve the delicate taste of spinach.
No need to add water. The greens should be stewed in their own juice over very low heat.
The whole process will take 5 to 10 minutes maximum.
Instead of spinach, you can use nettles. In this case, you can stew the greens in one frying pan at the same time.
2. Boil and cool the water in advance.
3. Pass the greens through a meat grinder or puree them through a sieve. Pour cooled water over it and stir. Pour the juice from the greens there.
4. Add chopped cucumbers, radishes, onions and herbs. You can cut them arbitrarily, but try to stick to the same size and shape.
5. Cut the eggs into slices, cubes, quarters or halves. Some can be left for decoration, and the rest can be added to the total mass.
6. Place the cabbage soup in the refrigerator to cool.
7. Serve, garnish with an egg and add one or two spoons of sour cream. Eat chilled.
And if the last kholodnik was prepared without meat, then we will prepare this one with meat. So that the recipes are not at all similar to each other.
We will need:
Preparation:
1. Clean sorrel and spinach from debris and excess grass and rinse thoroughly. Cut into strips, separately from each other.
2. Simmer the greens in different pans so that the spinach does not become tough and lose its beautiful color. Then cool.
3. Cut the cucumbers into cubes or short strips. Cut the chilled boiled meat in the same way. Place all this in a saucepan with chilled kvass poured into it.
4. Separate the yolks from the whites. Grind the whites and add to the rest of the ingredients.
Grind the yolks with salt and sugar and also place in the pan.
5. Do the same with the remaining greens, chop them and add to the rest of the ingredients.
6. Immediately add all the sour cream to the pan and stir. Place in the refrigerator for at least 30 minutes to chill the mixture.
7. Serve chilled. Place additional sour cream and chopped herbs on the table. And also mustard and horseradish, whoever wants a more flavorful cold drink will add as much as needed!
This recipe can be considered either kholodnik or okroshka. The cooking principles are practically the same. You can also add radishes to okroshka. It will decorate the dish with bright colors and give new taste sensations.
We will need:
For the dumplings:
Preparation:
1. Strain the finished meat broth through cheesecloth. Leave the glass of broth cold. Add diced or striped potatoes to the remaining broth and cook until tender.
2. While the potatoes are cooking, finely chop the onion and fry it in oil until light golden brown. Add carrots and fry everything together for 3 - 4 minutes.
Cut the bell pepper and fry it a little along with the carrots and onions.
3. Then add flour, fry for 1 - 2 minutes over medium heat and pour in cold broth. Dilute the mixture so that there are no lumps. Simmer the carrots with the lid closed and over medium heat until tender.
4. Finely chop the sorrel, after sorting it out and washing it to remove sand. Chop the dill and put it separately.
5. Grind the yolks with slightly melted butter, salt and pepper to taste. Add a little broth from the boiling soup and mix thoroughly into a homogeneous mass until the lumps disappear.
6. Add all the ingredients prepared in advance to the soup when the potatoes are ready. Cook everything together for 5 - 7 minutes.
To do this, add salt and egg to the flour sifted in advance. Mix. Then slowly add boiled water and stir constantly. We will need a dough that is not very thick, but not liquid either. Such that it is convenient to scoop it up with a spoon, that is, the dough should turn out like thick jam.
The dumpling dough must be beaten with a mixer or a broom. It should be saturated with oxygen as much as possible. So, the finished products will turn out more fluffy and airy.
After this, put the water on the fire, having first poured it into the pan. Salt it well so that when cooking the dumplings they will be tastier. As soon as the water boils, moisten a spoon with cold water, scoop the dough into the spoon and lower the oblong pieces into the water.
Then wet the spoon again with water and scoop up more dough and put it back into the pan. Form all the dumplings in this way. Then cook them until done.
Pour the soup into bowls, place dumplings on each plate and add sour cream. Enjoy eating!
You are probably already familiar with botvinya recipes? After all, we have already prepared two delicious dishes with the same name - this. One of them is prepared with beet tops, and the other without it.
And today there is another recipe with a large content of greens (tops), but without beets.
Botvinya is usually prepared with sturgeon fish or white meat fish. As a rule, it can be beluga, stellate sturgeon, sturgeon, pike perch, or sturgeon balyk and whitefish are used.
But there are recipes that can use crayfish, crabs (including canned ones), as well as with squid fillets, shrimp, scallops and krill meat. Crayfish necks are added as decoration. But this is already restaurant-level serving.
Therefore, everyone chooses fish or other seafood products for themselves. And I will just indicate approximate proportions.
We will need:
You can add less crabs, shrimp and scallops than fish.
Preparation:
1. Boil the fish in salted water and cool. You can later cook a delicious fish soup using the broth.
2. Sort the sorrel and spinach and rinse thoroughly. Remove rough stems and cut into strips. Simmer in its own juice, each in a separate bowl.
Then grind through a sieve. Combine the puree, add salt, sugar, lemon zest and dilute with kvass. When you peel the zest, use only the yellow part.
3. Cut the cucumbers into short strips. Peel and grate the horseradish, or prepare it already prepared. Chop green onions and all other greens. Cut the lettuce leaves into neat strips.
4. When serving, pour the botvinya into plates. Garnish with chopped cucumbers, green onions, dill and parsley. Add horseradish to everyone's taste. And top with green salad.
5. Cut the chilled fish into portions. And either put it on a plate for everyone, or serve it on a common platter.
The dish turns out very beautiful and tasty. Kvass must be cold when served. Also, the dish is always served with edible ice in a salad bowl. And during the meal they put it on the plate several times.
For a hot summer, such a dish will be a real salvation. So take note of the recipe. Will come in handy soon!
Since botvinya is not often prepared these days, I decided to find a good recipe on the Internet. And such a recipe was found in the best traditions of Russian village cuisine. I am happy to share it with you.
And if you ask why it is called royal, I will answer with pleasure. Previously, in peasant families they prepared it from two main components - kvass and various tops (hence the name). And the nobility - the boyars and tsars - also did not disdain this dish, but they preferred to embellish it with red or white fish.
Subsequently, the recipe migrated to our time. And as we live, we are now no worse than the nobility, and we can afford all sorts of fish. So consider that by preparing this botvinya, we will try a real royal dish!
Read, take note of royal botvinya - this “Queen of Russian soups,” as Alexander Dumas called her, cook and eat to your health!
Sorrel soups contain many useful microelements and vitamins, and also contain a wealth of spring aromas. They are not only healthy, but also tasty, cause a healthy appetite and are perfectly absorbed by the body.
On a hot summer day you don’t want any fatty food, and then light sorrel soups come to the rescue, which are eaten hot. And cold soups, such as cabbage soup, holodniki, botvinya and okroshka.
All these rules apply not only to sorrel, but also to other leafy vegetables. Therefore, take note of these tips and use them when preparing dishes from green plants.
And I would like to finish for today. If you have questions, ask them in the comments. If I know the answer, I will definitely answer it.
And also share recipes with your friends on social networks. I think the recipes will be useful to everyone. Well, where else can you find such an interesting and diverse selection!?
Cook and eat for your health. And bon appetit everyone!