Sorrel Soup with Mixed Herbs
Soups • World
Description
The choice of herbs is entirely up to you. Cilantro works well, but be careful not to overdo it with dill, as it will impart a strong flavor; the same can be said for parsley. Basil and even mint can also be used.
Ingredients
- Tarragon ½ bunch
- Sorrel 2 bunches
- Salad Potatoes 4 pieces
- Chicken Broth 0 qt
- Onion 1 head
- Carrot 1 piece
- Spinach ½ bunch
- Vegetable Oil 2 tablespoons
- Lemon ½ piece
Step-by-Step Guide
Step 1
Boil 2 liters of broth using any available and acceptable method.
Step 2
Peel the potatoes and grate them on a coarse grater, then add them to the broth. Let it cook for 2–3 minutes. If you are cutting them into cubes, it will take longer.
Step 3
Chop the sorrel medium-sized, removing the stems. The ideal way to cut it is julienne.
Step 4
Add it to the broth and cook for 5 minutes. Turn off the heat, add the tarragon and spinach leaves, also cut into julienne without stems, and cover with a lid.
Step 5
Meanwhile, sauté finely chopped onion and carrot in vegetable oil over low heat until golden.
Step 6
Add the sautéed mixture to the soup, bring to a boil, and remove from heat.
Step 7
Adjust the acidity if necessary with lemon juice.
Step 8
Cover with a lid and let it steep.
Step 9
Ideally, let the soup steep overnight. During this time, the sorrel will release all the necessary acidity into the soup.
Step 10
Serve with red Crimean onion, a boiled egg (half or whole on the plate), and mayonnaise to taste. Borodinsky bread pairs wonderfully with this soup.
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