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Video: Canned Sorrel Soup - Recipe With Photo Step By Step
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
Sorrel soup can be eaten all year round if you make sure to preserve it for the winter. Tasty and healthy!
Canned sorrel - 5 tbsp
Potatoes - 350 g (peeled)
Eggs - 2 pcs.
Water - 2.5 l
Bay leaf - 1 pc.
Sour cream - 4 tablespoons
Dill - 5 g
Sunflower oil - 70 ml
Pork - 360 g
Carrots - 1 pc.
Onions - 1 pc.
- 65 kcal
- 1 hour 20 minutes
- 10 min.
- 1 h. 30 min.
Photo of the finished dish
Step by step recipe with photo
For many, sorrel soup is one of their favorite first courses. Sorrel is one of the first crops to appear in spring. After the winter limited intake of vitamins, getting the first portion of greens is especially important, and sorrel is just rich in vitamin C, competing with citrus fruits. I, for one, am looking forward to the first sorrel to make my favorite green soup.
For gardeners, sorrel is good because it bears fruit for the whole summer: after cutting off the first leaves, new ones grow over time. So it is possible to eat fresh sorrel all summer long, and then preserve it for the winter.
I can preserve sorrel in the simplest way: I put it in clean sterile jars, sprinkling it with plenty of salt. You need to store the jars in the refrigerator. Since the canned sorrel is already salty, we will not salt the soup, but, on the contrary, rinse the sorrel from the can before putting it into the soup. But already at the very end, you can try what we got, and if necessary, then add salt.
You can take any meat for making broth, I like to cook first courses with pork.
We will start cooking canned sorrel soup by making meat broth. To do this, cut the meat into pieces.
Put in a saucepan, fill with water and cook. When the water boils, remove the foam and continue to cook the broth over low heat under the lid.
In the meantime, the broth is being cooked, we will prepare other ingredients. Peel the potatoes and cut them into pieces.
Grate the carrots, chop the onion.
Put in a frying pan for browning.
After 50 minutes from the beginning of cooking the broth, add the potatoes to the pan.
Hard boil the eggs, sprinkle with ice water, peel and cut not too finely.
Dilute sour cream with broth, mix.
Finely chop the dill and other herbs, which you wish to add to the soup (onion, parsley).
Add the eggs 20 minutes after adding the potatoes.
After 5 minutes add sautéing and washed canned sorrel.
Next - sour cream and bay leaf.
Boil the soup for another 5 minutes and add the dill and black pepper at the very end. Let's try on salt - if necessary, add salt.
Canned sorrel soup is ready.
In my opinion, garlic will be very useful for him.