Sorrel Soup
Quick Recipes Simple Recipes Lacto-Ovo Vegetarian Recipes Budget Recipes Vegetables Romanian Soups and Stews
This sorrel soup is one of the best spring soups. The sorrel is magical in this combination.
Ingredients
1 onion
1 carrot
1 slice of celery root (about 50 g)
1 small parsnip (or one parsley root)
4 smaller potatoes
250 g sour cream
1/2 tablespoon all-purpose flour
300 ml chicken stock (or vegetable stock)
150 g sorrel
2 dill stems
2 tablespoons oil
salt, pepper
Servings: 4-5
How to prepare sorrel soup
- Wash the sorrel, remove the thicker stems and cut it into large pieces.
- Sauté the finely chopped onion and the vegetables (carrot, celery, parsnip) cut into cubes in hot oil, over low heat, until soft (about 10 minutes).
- Add the potatoes cut into small cubes, the chicken stock and 3 more cups of water. Season with salt and pepper to taste. Cook until the potatoes are done (about 20 minutes).
- Mix the sour cream with flour. Add 2-3 ladles of hot soup over it, one ladle at a time. Mix well.
- Reduce the heat under the soup so it stops bubbling. Slowly pour the sour cream into the soup while stirring with a ladle.
- Add the sorrel to the soup and cook over low heat for another 5 minutes. During this time, the soup must not bubble or the cream will curdle. Add the finely chopped dill.
- Remove from heat, cover with a lid and allow it to cool.
Add the potatoes over the fried vegetables
The soup is boiling
Add the sour cream
Add the sorrel
