Cold sorrel soup
Description
A hearty first course. This is a vitamin-rich soup, prepared with sorrel as the base. If you'd like it thicker and more filling, add a couple of potatoes. Chill the soup in the refrigerator before serving. You can garnish it with fresh herbs and boiled eggs. Serve the soup hot.
Instructions
- 1
Step 1
1. Wash the sorrel thoroughly and remove the thick stem bases.
- 2
Step 2
2. Pour half of the broth into a saucepan and bring to a boil, then add the sorrel and immediately remove from heat. Puree the mixture. Place the remaining broth over heat and cook the potatoes in it, then mash them. Combine everything in one saucepan, place over heat, and season with salt and pepper.
- 3
Step 3
3. Pour a little soup into a cup and mix it with sour cream, then pour it back into the pot and heat for a couple of minutes. Remove the pot from the heat and let the soup cool. Serve with boiled eggs and fresh herbs.