Sorrel soup

Sorrel soup

Category: First meal

Ingredients
I put a huge onion in cold water	1
and a regular carrot	1
When the water boils, I dip it into it. finely chopped roll (1x1cm) and lavrushka	1-2
I put finely chopped sorrel, green onions, dill in the boiling soup.	...
Refueling with two beaten eggs	2

Cooking method

• I put a huge onion and an ordinary carrot in cold water.
• When the water boils, I dip it into it. finely chopped roll (1x1cm) and lavrushka.
• The already cooked roll is a little useless, onions, and I throw away the lavrushka.
• I put finely chopped sorrel, green onions, dill into the boiling soup.
• Season with two beaten eggs, pouring in gently close to the edge of the pan and stirring constantly.
• Salt. If it's a little sour, then add a little sugar.
• I serve the soup with sour cream.
• It can be eaten hot or cold. Everyone loves him for me.

Yes, an unusual recipe at the end of autumn. I just want to ask: "Donna Rosa, where were you in the summer?"

Yes, an unusual recipe at the end of autumn. I just want to ask: "Donna Rosa, where were you in the summer?"

I was ill for a long time.

I usually cook this kind of soup (and my name is "green borscht") in broth made of smoked pork ribs or brisket. I don't add carrots at all, only green onions. The rest is according to the recipe (if you are lucky enough to get it, then I add the young nettle). Thanks for reminding me!
Oh yes, I pre-beat the eggs and stir them in a small amount of warm broth, then pour them into the soup in a thin stream, stirring constantly, then the eggs curl into more delicate and thin fibers. Otherwise my son snorts and says it's milk froth.

1 to 1 just like I cook, only without carrots and in broth. Even the same thing that I have 50% of potatoes in "green" borscht is the same sense!
I even looked where you live. Far away, but, anyway, the world is small. Recipes wander no matter the distance.

In Lithuania, they used to sell sorrel pickled in bunches, so this soup could be cooked all year round! Maybe they are selling now ...

Yes, an unusual recipe at the end of autumn. I just want to ask: "Donna Rosa, where were you in the summer?"

Why not put a couple of briquettes of greens into the freezer? sorrel nettle?
I keep sauerkraut for cabbage soup in the freezer

I forgot to copy the link! -

But I usually add a boiled egg. Sometimes for purely aesthetic reasons

[Admin]

Me too - boiled, coarsely chopped. And I lightly fry the carrots (with onions) in vegetable oil, because its (some kind of) vitamins appear only in the presence of oil. Well, fried tastes better, of course. But more harmful ... And the sorrel, already washed and chopped, I freeze in 100-gram bags in the fall for the winter (Admin advised).

Not in the subject, but since I said about cabbage:

In Lithuania, they used to sell sorrel pickled in bunches, so this soup could be cooked all year round! Maybe they are selling now ...

In Norfa, they are still sold in cans, ready for soup.

Why not put a couple of briquettes of greens into the freezer? sorrel nettle?
I keep sauerkraut for cabbage soup in the freezer

Thanks for the idea to freeze sauerkraut. A bucket in the refrigerator takes up a lot of space.
I'll pack it and put it in the freezer.

And I harvest sorrel like this: mine, cut it, put it in boiling water (about 2 cm at the bottom of the pan). When it boils, I remove the foam, salt a little and pour it hot into 0.5 l cans, twist and turn it over. I do not sterilize, I keep it in the apartment.

Thanks for the idea to freeze sauerkraut. A bucket in the refrigerator takes up a lot of space.
I'll pack it and put it in the freezer.

The idea is not mine, from Lithuania: many years ago in June-July in all cafes in Klaipeda and Nida there was sauerkraut soup with smoked ribs. I had to come up with a way of harvesting, or rather storage.
For food, salad - I store in 1-liter jars in the main chamber. But I make cabbage little by little - a saucepan of 5 liters, I put the finished one in jars.

And in our family there is such a variant of sorrel soup: put chopped potatoes in boiled water and cook almost until cooked. After a while, you need to add a bay leaf to the saucepan. Meanwhile Boil eggs in a bag and additionally one or two (depending on the number of family members) -boiled. Finely chop the green onions and knead the green onions with salt, peeled eggs, boiled in a bag, and with a piece of butter in a bowl with a pestle. Add finely chopped sorrel to the boiled potatoes in a saucepan and, after a couple of minutes, dressing of green onions and eggs. Turn off as soon as everything boils together. Add to taste and add chopped herbs (I love dill here). When serving, put half a hard egg and sour cream in a plate. Try it, suddenly you like this option. We love him more than broth

I forgot to write that of course you can cook it with frozen and canned sorrel. Somehow I also added spinach and chard leaves to this soup when there was not enough sorrel

And in our sorrel soup they add either barley (like in pickle) or rice (this is the Bulgarian version). Everything else is as usual: fried onions and carrots, finely chopped potatoes, black pepper, a boiled egg and sour cream on a plate.

I like to add spinach to sorrel.

[I make cabbage little by little - a saucepan of 5 liters,]

The idea is not mine, from Lithuania: many years ago in June-July in all cafes in Klaipeda and Nida there was sauerkraut soup with smoked ribs. I had to come up with a way of harvesting, or rather storage.
For food, salad - I store in 1-liter jars in the main chamber. But I I make cabbage little by little - a saucepan of 5 liters, I put the finished one in jars.

My bucket of cabbage is 3 liters, but it takes up space.

Meanwhile Boil eggs in a bag and additionally one or two (depending on the number of family members) -boiled. Finely chop the green onions and knead the green onions with salt, peeled eggs, boiled in a bag, and with a piece of butter in a bowl with a pestle. Add finely chopped sorrel to the boiled potatoes in a saucepan and, after a couple of minutes, dressing of green onions and eggs.

An interesting addition, I will definitely try, especially since I always have a war over a bow. There are ardent opponents of it.