Sorrel Soup with Chicken Broth
Soups • Russian
Description
Sorrel Soup with Chicken Broth
Ingredients
- Wheat Flour 1 tablespoon
- Butter 2 tablespoons
- Salt to taste
- Sour Cream to taste
- Herbs to taste
- Sorrel 10 oz
- Chicken Broth 4 cups
- Salad Potatoes 4 pieces
- Onion 1 piece
- Ground Black Pepper to taste
- Bay leaf to taste
Step-by-Step Guide
Step 1
Dice the potatoes, place them in boiling salted broth, and cook for 15 minutes.
Step 2
Finely chop the onion and sauté it. Add to the broth. Lightly fry the flour in the remaining butter and add it to the broth (if you want to keep the soup clear, do not add the flour).
Step 3
Remove the stems from the sorrel, soak the leaves in cold water for 10–15 minutes. Then rinse them in cold running water and chop finely, add to the broth, and cook for 15–20 minutes (add black pepper, bay leaf, and herbs to taste).
Step 4
Serve the soup with a slice of egg, garnished with sour cream and chopped herbs.
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