Tasty oxalic soup: recipe

Light, tasty, summer sorrel soup brings back memorieswarm memories of childhood in the village in the summer, where fresh greens and homemade sour cream are always at hand. This is also a great contribution to the health and beauty of the body.

This taste, familiar from childhood

The recipe for vegetable sorrel soup includesusing a large amount of vegetables and greens, which contain a huge amount of vitamins and fiber. Children who are already tired of ordinary children's soups are especially delighted with "green soup". If you also come up with an interesting story about the preparation of this masterpiece, then a request for more will not take long. And it is possible that a whole line will form, so cook more right away. Everyone can change the quantity and the ingredients themselves at their discretion and recipe. It is rightfully believed that the most delicious sorrel soup is obtained with stewed meat, young potatoes and a hard-boiled egg. At the same time, for people on a diet, it is possible to cook this recipe without meat, in chicken broth, and, most importantly, it can be eaten after 6 pm without any pangs of conscience. Such a light sorrel soup can be eaten even cold, which is so important in the midday heat. The classic recipe contains much fewer ingredients. This recipe is for those who love lots of vegetables and greens. If you are tired of heavy rich soups, try a vegetable recipe and stock up on vitamins for the whole winter. Ingredients:

Any meat (beef stew according to GOST) or chicken.
Sorrel - a freshly cut bunch from the garden (on average about 80 g).
Celery - 50 g.
Zucchini — 100 g.
Spinach - 50 g.
Young potatoes - 1-2 pcs (depending on size).
Onion - 1 pc.
Carrots - 1 pc.
Any greens (dill, parsley, onion).
Salt, spices.

Let's start cooking oxalic soup

Rinse the meat/chicken thoroughly under running water.water. Pour water into a saucepan, add meat and put on high heat. As soon as the water boils, reduce the heat, remove the foam that has formed and boil the meat, depending on its type, for 1-1.5 hours, or 20-30 minutes if you prefer chicken. Fans of sorrel soup with stew should simply add the entire can to boiling water and put on low heat. With stew, sorrel soup turns into a quick recipe.

At the same time we boil the hard-boiled eggs, sort out the sorrel and remove the hard legs. Important: carefully look through the sorrel from the bed for the presence of various insects!

After the broth is ready, take out the meat. To make the sorrel soup not only look great, but also taste great - filter the broth through a fine sieve. Canned meat lovers skip this step.

We cut the potatoes with thin straws and put them into the broth. As she is young, she is brewed quickly, so we immediately put the cubes and celery cut into cubes. We cook for 15-20 minutes. Cooled meat cut into small pieces or crushed in a blender (like stewed) and put back into the soup.

Finely cut the onions, three on a grated carrot. First, fry (passer) in a skillet with vegetable oil carrots for 2-3 minutes until softening, then add the onions and wait for the golden color to form. After that, the whole fragrant mixture is sent to our soup.

Now it's time for the main guest of thiscelebrations - sorrel. Finely chop it together with spinach leaves, put this whole green hill into the ready soup and be sure to let it drown. After adding to the boiling soup, the sorrel instantly changes its rich color to a darker one, so do not be alarmed, all the vitamins "ran over" into the broth. After that, reduce the heat and taste for salt. Depending on the type of sorrel, it can be very sour, or with a barely noticeable sourness. Therefore, add salt at the end if necessary. If it turns out very sour, then you can sweeten it a little with sugar. It will remove excess acidity. Pepper and spices should also be added to taste. At the end, add a bay leaf, cover with a lid and leave to infuse.

Finely cut the greens and already hard-boiled eggs. Add them to the oxalic soup immediately before serving. Add about half the eggs per dish, so count the number of boiled eggs in the second paragraph. To fully enjoy the aroma and taste of soup from sorrel will help rustic sour cream (and such that the spoon stood) or ordinary dining mayonnaise. My family likes to add garlic toast to sorrel soup. For their preparation, rub bread, passed through garlic and garlic with salt and spices, cut into small cubes and quickly fry in a skillet without oil. Voila, the recipe is simple. Need to call home at the table does not arise, because all and so with anticipation waiting for the end of the cooking process.

The recipe is simple.Don't forget to stock up on sorrel for the cold winter, especially since it won't take up much space in your freezer. Or you can close it in jars, preserving it. Moreover, sorrel retains its beneficial properties and vitamins in full. And how nice it is to remember a piece of summer on long winter evenings, enjoying hot sorrel soup.