Hot sorrel soup is the food of the gods, who will argue with this,
But when outside the window the thermometer shows +30 in the shade, if you want hot, then only in the long term - at the thought of cold autumn evenings.
That is why we now use all kinds of cold soups: okroshka of different types, chill, bourgeois gazpacho and... cold sorrel.
Cold sorrel soup is one of my favorites, if only because it is a pleasure to cook it, it does not take much effort, just as it does not take much time to cook.
So, we take:
Sorrel - 400-500 grams
Water - two liters
Hard-boiled eggs - 4-6 pieces (depending on your appetite and the desired thickness of the soup)
Nice lush bunch of green onions
And a nice lush bunch of prefabricated greens to taste
Oh yeah, don't forget the salt and sour cream.
How we cook:
We chop off the hard stalks of the sorrel, and chop the sorrel itself finely and throw it into boiling water (two liters)
Cook for a very short time: about five minutes. Well, or until the moment when the sorrel begins to change its color. As soon as this happened, we remove from the fire, set it to cool.
By the time we are going to dinner, chop the eggs finely, chop the onions and herbs into a separate bowl.
Why separate? Well, we'll salt the onions and herbs to taste, and then shake them well with a mashed potato pusher so that they become soft and give juice.
Now we send the eggs, greens with onions to a well-chilled sorrel broth, mix, try for salt, if anyone needs it - we correct the taste with salt, sugar and (or) lemon juice (I did not indicate it in the main ingredients, because many people just have enough oxalic broth).
There are options when sorrel soup is boiled with potatoes - this way it is more satisfying. For my taste, it is better to add boiled potatoes, boiled separately.
And it's also very tasty if you chop a couple of mint leaves there!
Bon Appetit!