środa, 14 czerwca 2017

Sorrel soup

Traditional, polish soup very popular in the spring.  

You need:
2 bunch sorrel leaves
700 g potatoes
400 grams ribs
2 carrots
1 big onion
1 parsley root
A piece of celeriac
½ bunch of parsley leaves
3-4 tablespoons soured cream 12% fat
1 tablespoon of butter
2 tablespoons of  of mixed dried vegetables ( carrot, celeriac, parsley, onion)
1 tablespoon of dried marjoram
2 bay leaves, 4 allspices
Salt, Black pepper, soy sauce, dried lovage - to taste


Cut the ribs into 2-3 parts, pour about 2 liters of cold water, bring it to boil. Wash sorrel leaves (if leaves have long tails You can cut them a little). Wash and peel the remaining vegetables, cut them roughly. When the water with ribs is boiling, add ​​carrots, parsley root and leaves, celeriac and onion. Add bay leaves, allspices, dried vegetables, lovage, a tablespoon of soy sauce and cook for about 50 minutes on low heat. At this time cut potatoes into cubes, pour cold water and set them aside. Cut the sorrel into smaller pieces and fry it for a while on the butter, (they will reduce the volume and change a color) leave it to cool. When the broth is ready,  strain it into a smaller pot, throw the potatoes (without water;)) and boil. At this time mix the sorrel using a blender or strain through the sieve. When the potatoes are tender, add the sorrel and cook for another 5 minutes. Then turn off the gas. Mix the soured cream with soup in a cup, adding small portions of soup to cream, stirring constantly. Add this mix into the soup, spice it  with salt and black pepper. Serve sorrel soup with hard boiled eggs or fresh bread.

Enjoy Your meal!

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