Sorrel soup from frozen sorrel
Description
Perfect for lunch. In spring, you just feel like making homemade soup from frozen sorrel—it's quick, unusual, and delicious! This soup cooks faster than traditional green borscht, yet tastes just as good. Here's the recipe for sorrel soup from frozen sorrel: 1. Place water and chicken, cut into pieces, in a pot over high heat. Cook for about 10 minutes, then reduce heat and skim off the foam. 2. While the broth is cooking, take the sorrel out of the freezer to thaw slightly. Wash, peel, and chop potatoes into pieces. Once you've skimmed the foam, add the potatoes directly into the pot. 3. For this recipe, chop onion and parsley (plus any other herbs and spices to taste) and blend them finely in a blender. 4. When the potatoes become tender, remove the chicken and potatoes from the broth. Mash the potatoes with a masher or blend them as well. 5. Add the mashed potatoes and vegetable purée into the broth, stirring thoroughly. Taste and season with salt and pepper if needed. Let simmer on low heat for another 5 minutes. 6. Finally, add the frozen sorrel into the boiling mixture, stir for just a couple of minutes—and your soup is ready to serve. Call your family to the table! I love this simple frozen sorrel soup recipe for its versatility—it can be enjoyed in both spring and winter. Just replace the spring greens with sautéed onion and carrots, and you can make this soup all year round. Good luck cooking—your soup is ready to serve!