Tasty oxalic soup: recipe

Light, delicious, summer soup from sorrel casts warm memories of childhood in the village in the summer, where you always have fresh greens and homemade sour cream at your fingertips. It is also a great contribution to the health and beauty of the body.

This taste, familiar from childhood

The recipe for vegetable sorrel soup includesthe use of a large number of vegetables and greens, in which the colossal content of vitamins and fiber. A special delight "green soup" causes in children, who are already tired of everyday children's soups. If you still come up with an interesting fairy tale about the preparation of this masterpiece, then the request for an addition will not keep you waiting. And it is possible that a whole queue is formed, so immediately cook a little more. The quantity and the ingredients themselves can be changed at their discretion and recipe. It is considered right that the most delicious sorrel soup is obtained with stew, young potatoes and hard boiled egg. At the same time, for people who adhere to a diet, it is possible to cook this recipe without meat, on chicken broth, and, most importantly, it can be eaten after 6 pm without any scruples of conscience. Such an easy oxalic soup can even be eaten cold, which is so important in the midday heat. The classic recipe contains far fewer ingredients. This recipe for lovers of a large number of vegetables and greens. Who is tired of heavy soups, try a vegetable recipe and store vitamins for the whole winter. Ingredients:

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

Let's start cooking oxalic soup

Thoroughly wash meat / chicken under runningwater. In the pot, pour the water, put the meat and put on a big fire. As soon as the water boils, the fire is reduced, we remove the formed foam and boil the meat depending on its grade 1-1,5 hours, if you prefer chicken, then 20-30 minutes. Fans of oxalic soup with stew should simply add the whole jar to the boiling water and put on a slow fire. With stew, sorrel soup turns into a recipe "in a hurry."

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, we take out the meat. That the oxalic soup had not only an excellent appearance, but also a taste - we filter through a fine sieve broth. Lovers of stews miss this point.

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.

Here comes the time of the main guest of thiscelebrations - sorrel. Finely chop it together with the leaves of spinach, put the whole green hill into the already prepared soup and be sure to let it drown. After adding to the boiling soup sorrel instantly changes its saturated color to a darker one, so do not be scared, it's all vitamins "ran" into the broth. After that, we subtract the fire and try for salt. Depending on the variety of sorrel, it can be very acidic, and maybe with a barely noticeable sourness. Therefore, salt is added at the end. If it turned out very sour, then you can slightly sweeten with sugar. It will remove excess acid. Add pepper and spices, too, to taste. At the end, put the bay leaves, close the 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. Do not forget to stock up on sorrel in the cold winter, the more it will not take up much space in your freezer. Or it can be closed in cans, having mothballed. And its useful properties and vitamins sorrel keeps to the full. And how pleasant it is to spend a long winter evenings remembering a piece of summer, enjoying hot sorrel soup.