What do you associate the coming of summer with? I have the smell of fresh cucumbers, dill, the appearance of young potatoes and of course with green soups. As soon as fresh sorrel and young cabbage appear on the shelves, I understand - it's time ...
As Aunt Frosya used to say when she went for the nettles: "Strike the iron while you are young."
👇 Video recipe for green sorrel soup 👇
Sorrel and young cabbage soup recipe
- Boil broth (I prefer chicken broth.)
- Put chicken legs in cold water.
- Bring to a boil, remove foam and reduce heat.
- Add some salt, allspice and bay leaf.
(Remove the bay leaf 10 minutes after boiling.)
- Leave the chicken to simmer over low heat.
- Prepare vegetables.
- Chop potatoes, sorrel, cabbage, onion, celery and dill with garlic.
- When ready, remove the chicken from the broth.
- Add potatoes to broth and bring to a boil.
- Cook for about 5 minutes.
- Fry the onions until golden brown.
- Add cabbage with celery to the broth.
- Bring to a boil and add the fried onions.
- Cook for 2-3 minutes.
- Separate meat from bones.
- Add sorrel.
- When the soup has boiled, you need to salt it.
- Sorrel cooks very quickly.
- Add meat and dill with garlic.
- Boil for half a minute after boiling.
- That's all.
When serving, put half a boiled egg and a spoonful of sour cream on a plate.
All the best and bon appetit to you!