Sorrel soup with zucchini
Description
A hearty first course. Sorrel soups and borscht are typically summer dishes. Yet, how nice it is to recall bright, sunny days during a damp autumn or snowy winter, warming up with a delicious, hot soup. I suggest preparing this soup, especially since all the ingredients are readily available at markets and supermarkets. What's more, it's simple to make and requires minimal time. Sorrel and zucchini go wonderfully together, lending a pleasant slight tartness and delicate flavor to the dish. This soup can be made with any broth—I used chicken broth, making the soup more suitable as a light, diet-friendly option. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients for making the soup.
- 2
Step 2
Pour the broth into a saucepan. Peel the potatoes, rinse them, and cut them into soup-sized pieces. Add them to the saucepan with the broth and place over medium heat.
- 3
Step 3
Peel and wash the onion and carrot. Cut into small pieces of any shape, but not too large. Fry in a pan with oil until the onion becomes translucent.
- 4
Step 4
Transfer the sautéed onion and carrots to a pot, add salt, and continue cooking.
- 5
Step 5
Wash the zucchini and cut into small cubes. Young zucchini does not need to be peeled. If it's old, peel it.
- 6
Step 6
When the potatoes, onions, and carrots are almost done, add the zucchini to the soup and cook until all the vegetables are fully tender. Season with salt and pepper to taste.
- 7
Step 7
Wash the sorrel thoroughly and chop it finely. Add it to the soup when it's ready. Cover with a lid and turn off the heat.
- 8
Step 8
Peel the pre-cooked eggs, cut them into cubes, and add to the already prepared soup.
- 9
Step 9
Fresh, delicious soup with the summer aroma of sorrel and zucchini is ready to be served.