Sorrel cold soup
A hearty and aromatic soup. Preparing sorrel cold soup at home won't require much time spent at the stove. It's served cold, which is perfect for hot summer days :) Moreover, it refreshes wonderfully, improves your health thanks to a wealth of vitamins, and overall, it's a tasty, economical, and quick-to-make dish. You'll definitely enjoy it :)
Sorrel Cold Soup Recipe:
1. First, thoroughly wash all the vegetables, and trim the roots off the radishes.
2. Now place two saucepans of water on the stove over medium heat. Put the eggs in one, and in the larger one, add 2 liters of water, which will serve as the soup base.
3. Finely chop the sorrel and add it to the large saucepan. Set a timer for 5 minutes and let it simmer; the water should turn slightly green. Once the time is up, remove from heat and let it cool.
4. Meanwhile, chop the remaining vegetables as you prefer—into strips, cubes, or slices—and finely chop the dill.
5. Now dice the boiled eggs into small cubes.
6. Add all the chopped ingredients to the sorrel broth, mix well, and season with salt and pepper to taste. Let it cool completely.
7. Once the soup has cooled, stir in the sour cream, mix thoroughly again, and place it in the refrigerator for at least 20 minutes. Of course, in my case, no one waited those 20 minutes—everything was eaten right away :) Try it yourself! I hope you'll like this recipe ;) Serve in bowls and enjoy.
Read recipe→
