Canned sorrel soup
Description
A good homemaker will make sorrel soup any time of year. In spring and summer, it's made with fresh sorrel, while in autumn and winter, canned sorrel comes to the rescue. I'll tell you how to make soup from canned sorrel, and I hope you'll like this recipe and use it often. This recipe has a little twist that slightly changes the classic version of canned sorrel soup. I think you've already guessed what it is :) Of course, seared meat gives the soup a completely different flavor compared to boiled meat. In my opinion, it turns out more delicious—although somewhat less healthy. So, grab the recipe and let's get started! :) Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the ingredients for the soup. Peel the vegetables, wash and cut the meat.
- 2
Step 2
I suggest frying the meat for this soup. It's better to cut it into smaller pieces to speed up the process.
- 3
Step 3
Grate the carrots and finely dice the onions, then add everything to the meat, which has already turned golden brown in the pan.
- 4
Step 4
Place a pot of water on the stove and add the diced potatoes. Suggest adding a little salt. Canned sorrel usually contains salt, so don't over-salt the soup.
- 5
Step 5
Well, while the meat was frying, the potatoes finished boiling. Transfer the contents of the skillet into the pot with potatoes and add canned sorrel. Let it simmer for 5-10 minutes, then taste. Adjust the seasoning—salt if needed, add pepper, and stir in chopped fresh herbs. That's it! You can finely chop boiled eggs and add them directly to the pot, or place them in the bowl when serving. Don't forget to serve sour cream with the soup! :)