Sorrel soup with rice
Description
A hearty first course. Sorrel soup is both delicious and healthy, but it turns out too sour. Therefore, to prepare sorrel soup with rice, I add both rice and potatoes to it. Rice, in particular, absorbs sorrel's acidity very well. This soup is especially tasty when served with sour cream and eggs. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Rinse the meat and place it in a pot to boil over high heat. When it comes to a boil, reduce the heat and skim off the foam to keep the soup from becoming cloudy.
- 3
Step 3
There will be a lot of foam.
- 4
Step 4
While the meat is cooking, prepare the vegetables: cut the carrot into thick julienne strips, and the celery or parsley root into cubes. My onion was quite small, so I'll add it to the soup whole.
- 5
Step 5
When no more foam forms, add the vegetables to the meat and cover the pot with a lid, leaving the heat at the same level. Meanwhile, thoroughly rinse the rice a couple of times and add it to the soup after the vegetables.
- 6
Step 6
Then peel the potatoes and cut them into cubes. Also add them to the soup.
- 7
Step 7
While the soup is cooking, rinse the sorrel and dry it with a paper towel. You can chop it coarsely or finely, as you prefer.
- 8
Step 8
When the vegetables and rice are almost ready, add the spices: salt (about a teaspoon), bay leaf, and peppercorns.
- 9
Step 9
When the soup is ready, add the sorrel and let the soup steep.
- 10
Step 10
Serve the ready sorrel soup with rice, boiled egg, and sour cream.