Those folks in Russia who are lucky to have a datcha – a land allotment with a small or not so small house/mini- cottage, grow sorrel leaves there and then pinch whatever quantity they need for the soup or salad.
Those with the business mindset sell sorrel away together with other veggies and groceries at the local markets.
Sorrel is reach in vitamins C, B and K and iron. Cook this traditional summer/beginning of autumn Russian soup – it’s very easy!
For this Russian soup you will need:
Sorrel soup Recipe
By February 23, 2014Published:
[ezcol_1third][/ezcol_1third] [ezcol_2third_end]Sorrel soup is a very refreshing and light soup with a slightly tangy lemon-like …
- 2 litres chicken wings/pork bones broth
- 300 grams sorrel (10, 5 ounces)
- 2 potatoes (peeled)
- 1 onion (peeled)
- 1 carrot (peeled)
- 2 boiled eggs
- salt and pepper (to taste)
- Prepare the broth boiling diced chicken breast fillets for abour 30 minutes and scooping out the foam.
- Add peeled and diced potatoes. While potatoes are being boiled, fry sliced onions and grated carrots in a small amount of vegetable oil.
- Add the fried vegetables into the pot with broth and potatoes. Add salt and pepper to taste, dill and sorrel. Bring to boil and switch off the heat.
- Let infuse for 15 minutes. Serve with Smetana (or plain yoghurt/crème fraiche ) and sliced into circles eggs.