Today we make light green soup with young leaves.
sorrel. We will cook borsch without broth, on the water. Taste
sorrel is very intense, with a characteristic pleasant sourness. Before
serve fill the soup low-fat sour cream.
Ингредиенты для 2,5 л воды:
2 пучка щавеля 3 молодых морковки
1 луковица 2 яйца 3-4 картофелины
укроп, петрушка, зеленый лук соль, перец,
olive oil
We start cooking:
1. Put the pan with water on the fire. Boil eggs separately
hard boiled.
2
Тем временем, нарезаем овощи и зелень. Молодую морковку – кольцами, лук, картофель – соломкой, щавель
можно порвать руками.
3. In a pan with olive oil, lightly fry the carrots.
This will be the main dressing for borscht.
4. In boiling water we throw potato straws and onions. Later –
chopped sorrel.
6. At the very end, put chopped boiled eggs, greens
parsley, dill, green onions.
7. Serve the soup hot, seasoned with low-fat sour cream.
If the sorrel is too young and has not yet gained acid, you can
squeeze some lemon juice into the soup. You can make such soup
and in winter and canned sorrel, but with the summer harvest it,
Of course, not be compared.
This recipe from the category
Dietary soups
