Sorrel soup - a recipe for spring mood
Shchi, being an originally Russian dish, have always beenpopular at any time of the year. But especially important is their preparation with the onset of warm spring days. Using fresh fresh herbs in large quantities, you can cook oxalic soup. The recipe with the photo clearly demonstrates how you can decorate and refresh the appearance of the vitamin dish in an original way. Fantasize using the tips suggested in this article.
Sorrel soup: the recipe lean
This Russian dish was traditionally cooked withoutuse of meat. Therefore, it was very popular in the early spring on the fast days before the Orthodox holiday of Christ's Passover. The dish was very refreshing and vitaminous due to the large amount of greenery used. In the course were young dandelion leaves, nettle shoots and, of course, feathers of fresh onions. Despite the variety of ingredients used, the name remained unchanged - "Sorrel soup". The recipe for the simplest version of this dish is presented below.
Composition
- 4 liters of water;
- 5-6 pcs. large potatoes;
- 1 large carrot size;
- 2 bunches of green onions;
- 3 tbsp. l. vegetable oil;
- 3 large bundles of sorrel;
- 2 bunches of fresh parsley;
- 1 bunch of dill;
- Bay leaf;
- a little salt (to your liking).
Preparation
In boiling water, pour the peeled and choppedstraws potatoes. With carrots remove the top layer and wash it well. Rub it on a grater and fry in butter together with half of the chopped green onion. Put the mass in the boiling solution, which needs to be slightly padded. After the potatoes are ready, throw the bay leaf and chopped greens: sorrel, onion, parsley and dill. After boiling, turn off the heat and close the lid. Allow to infuse shcham 20-30 minutes.
Sorrel soup: the recipe on meat broth
To make this light soup much morecook it a little differently. The recipe for oxalic soup will differ from the previous one primarily by the solution taken as a basis. Use instead of water ready meat broth. And carrots and onions can be fried, adding butter.
How to apply when feeding the oxalic herbs? Recipe for refills
Most often used to decorate an egg or sour cream, adding new contrasting colors to a green dish. For refilling shchecha the offered products can be entered in different variants:
- Complement the ready-made hot or cold soup, putting everyone in the plate when serving two halves of a hard-boiled and peeled egg.
- The second method is to introduce the mixture intoBoiling soup before turning off. To do this, slowly pour a few beaten eggs in a hot soup and stir continuously. The appearance of the dish "will play" in spring colors due to the contrast of white and yellow flowers on a green background.
- The simplest version of the decoration with the help of sour cream - put when serving each in the middle of the dish 1-2 st. l.
- When replacing the previous product with mayonnaise,you can approach the task of decorating a dish in a completely different way. Open the bag with the sauce, cutting the corner so that the hole is no more than 1-2 mm. Then, squeezing mayonnaise, you can "draw" with his help on the surface of the dish intricate patterns, giving shcham new spring mood.
