Starch soup, as well as nettle soup, is very popular in the CIS countries. This soup is especially useful in spring, when the greenery gathers maximum vitamins. Sorrel
contains a lot of useful substances. It has vitamins A, C, B, K, E, as well as macro- and microelements such as magnesium, potassium, calcium, iron, phosphorus and others. They help to strengthen the immune system, improve the cardiovascular system and gastrointestinal tract.
Sorrel
also contains organic acids that help digestion and metabolism
.Let’s prepare a soup from sorrel
.
Ingredients:
- water – 3 liters;
- chicken backs – 3 pcs;
- potatoes – 4 pcs;
- onion – 1 pc;
- carrots – 1 pc;
- vegetable oil – 4 tablespoons;
- egg – 4 pcs;
- sorrel – a bunch;
- green onion – a bunch;
- dill – a bunch;
- cream – 200 g;
- salt – ½ tsp.
Preparation of sorrel soup:
Boil in water until ready chicken backs with onion. When the broth is ready – take out the backs and onion
. Peeled potatoes cut into small cubes and boil until ready in the broth. At this time, chop finely onions, grate carrots, fry in a frying pan in vegetable oil.
Boil hard-boiled eggs, cut into small cubes
.
Chop green onions, sorrel and dill. Put the eggs, frying and greens into the soup, pour in the cream.
Salt and pepper the soup to taste, cook for a couple more minutes.
You get a tasty, flavorful spring soup from sorrel. It is worth trying at least once, it can become your favorite for lunch.
