Cold Sorrel and Beet Greens Soup
Soups • Russian
Description
Cold sorrel and beet greens soup
Ingredients
- Sorrel 5 oz
- Mustard Greens 5 oz
- Courgette 1 piece
- Scallions 0 oz
- Radish 5 oz
- Dill 0 oz
- Sour Cream 2½ tablespoons
- Salt to taste
Step-by-Step Guide
Step 1
Wash the beet greens and sorrel leaves, and chop them finely separately. First, place the beet greens in a pot, pour boiling water over them, and cook for 10 minutes. Then add the sorrel to the pot and cook for another 10 minutes. A couple of minutes before it's done, add salt. Allow the broth to cool and place it in the refrigerator for 30 minutes to 1 hour.
Step 2
Wash and dry the cucumber, radish, green onion, and herbs. Slice the cucumber and radish into thin rounds or wedges, and finely chop the onion and herbs.
Step 3
In a deep bowl, mix all the ingredients and pour in the cold broth with the beet greens and sorrel. Serve with sour cream.
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