Sorrel soup with celery
Description
The recipe won't take much time. You can prepare sorrel soup with celery using any meat broth or just water—either way, you'll get a delicious fasting version. You can use fresh sorrel, or frozen leaves during winter. It will taste great either way. The recipe is simple, and the flavor will delight you. Be sure to save this recipe. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the meat, transfer it to a pot, pour in water, add bay leaf, and bring the water to a boil. Then skim off the foam, reduce the heat, and simmer gently until the meat is fully cooked. Strain the resulting broth, remove the meat from the bones, and return it to the pot.
- 3
Step 3
When the broth comes to a boil again, add the diced potatoes.
- 4
Step 4
Heat the oil in a skillet, add the onion cut into cubes and grated carrots. Cook the vegetables until soft.
- 5
Step 5
Then add the sliced celery stalks.
- 6
Step 6
Cook everything together for another 5 minutes, then transfer the contents of the pan to a pot.
- 7
Step 7
Rinse the sorrel, dry it, and chop finely with a knife.
- 8
Step 8
When the potatoes are ready, add the sorrel to the pot. Season to taste with salt and, after boiling, remove the pot from the heat.
- 9
Step 9
Let the soup steep for another 10-15 minutes, then it can be served.
- 10
Step 10
Garnish the ready sorrel soup with a half boiled egg, if desired, and fresh herbs. You can also add sour cream.