Sour soup with wild garlic and sour cream
Sour soup with wild garlic and sour cream I made this soup on a chilly spring day when wild garlic is everywhere in the markets. I used my grandmother's old plate because it seems fitting for this kind of simple, traditional recipe. What I like about it is that there are no complicated steps, but the result is different from any ordinary vegetable soup. Quick info Total time: 1 hour 20 minutes (may vary depending on how long the meat boils) Preparation time: 20 minutes Cooking time: about 1 hour Servings: 5-6 Difficulty: easy Recipe type: traditional seasonal soup (spring) Ingredients 1 beef bone (or shank, whatever you find) 2 bunches of wild garlic 1 bunch of green onions 2 bell peppers (one red, one green) 1 carrot 1 potato 3 tablespoons rice 1 bay leaf 1 teaspoon whole pepper (optional, see tips) Salt to taste 1 egg 200 g sour cream 1 tablespoon hot pepper vinegar 1 tablespoon tarragon vinegar Preparation method 1. Start by blanching the beef bone: pour boiling water over it, let it sit for a few minutes, then drain the water and rinse the bone. This step helps to remove foam and any heavy taste. 2. Place the bone in a pot with clean water over heat. When it starts to boil, add the diced carrot. Sprinkle a little salt from the beginning. 3. When the carrot is half cooked, add the diced bell pepper and potato. 4. Immediately after adding the bell pepper and potato, add the washed rice, whole pepper (if using), and bay leaf. 5. Let everything boil until the rice and vegetables are cooked. 6. In the meantime, mix the egg with the sour cream in a bowl. Gradually take a few ladles of hot broth and pour it over this mixture, stirring constantly to prevent curdling. 7. When everything is cooked, turn off the heat. Add the hot pepper vinegar and tarragon vinegar. These give the specific sourness, but also a bit of spiciness. 8. Slowly add the egg and sour cream mixture to the soup, stirring. 9. Finally, add the wild garlic and green onions, washed and finely chopped. Do not boil them, just mix them in at the end to keep them fresh. 10. Taste for salt, and if you feel it needs more sourness, add more vinegar to taste. Why I make this recipe often It’s quick to make and works well with seasonal ingredients. The wild garlic gives a fresh taste, while the sour cream and vinegar balance the soup nicely. If I have leftover meat or bones, I can almost always put a pot on to boil. It’s quite filling but not heavy. Tips and variations Tips If you don’t want the soup to be spicy, don’t use hot pepper vinegar – just use regular vinegar or apple cider vinegar. If the bone has too much fat, you can easily skim the soup at the end with a spoon. Don’t leave the wild garlic in the soup too long after adding it – it wilts quickly and loses its flavor. You don’t need pepper if you’re using hot pepper vinegar; the soup will already be spicy. If you’re not using that vinegar, then whole pepper works. Substitutions The beef bone can be replaced with shank or any other bone with a bit of meat. The sour cream can be lighter or richer, depending on what you have. If you don’t have tarragon vinegar or hot pepper vinegar, regular vinegar will work too, but the taste won’t be identical. Variations You can add other greens after turning off the heat: parsley or lovage leaves. If you want a clearer soup, use a fine sieve when pouring in the egg and sour cream mixture. If needed, you can also use 1-2 green garlic stalks for an extra flavor boost. Serving ideas This soup goes well with plain bread or a fresh hot pepper if you like it very spicy. It can also be served with extra sour cream at the table. Frequently asked questions Can I use just water or do I need meat broth? The soup needs a beef bone for flavor, but if you don’t have one, you can try using water and a few extra vegetables. However, the taste will be poorer. Is fresh wild garlic a must or can I use frozen? It’s best to use fresh wild garlic. Frozen doesn’t have the same aroma, but you can use it if you don’t have another option. Can I skip the rice? Yes, the rice helps with texture and binds the soup a little, but it’s not mandatory. You can omit it without changing anything else. Why are the vinegars added at the end? Adding vinegar at the end preserves the fresh aroma and doesn’t evaporate during boiling. The wild garlic is also added at the end, so it doesn’t lose its color and flavor. Can I put the sour cream directly into the pot? I don’t recommend it. If you add the sour cream and egg directly into the hot soup, it will curdle. It’s better to mix them with warm broth first, then slowly pour everything into the pot. Nutritional values (estimates) One serving has approximately 180-220 kcal, depending on how much sour cream you use and how much meat is left on the bone. Carbohydrates: 14-18 g (from potato and rice) Proteins: 9-12 g (from meat, egg, and sour cream) Fats: 9-14 g (from sour cream and meat on the bone) These are approximate figures; values may vary. Storage and reheating It keeps well in the fridge in a covered container for up to 2 days. The soup doesn’t separate too much when reheated if you heat it slowly over low heat. The wild garlic loses some freshness upon reheating, but the taste remains good. I don’t recommend freezing the soup – the texture of the sour cream changes, and the wild garlic doesn’t have the same flavor.
Preparation
The bone is scalded with boiling water. The vegetables are cleaned and washed. The bone is put to boil with the carrot cut into cubes. Salt it. When the carrot is cooked, add the bell pepper and potato, also cut into cubes. Immediately after that, add the rice, pepper, and bay leaf. The soup is thickened with an egg mixed with sour cream and warm broth. It is soured with vinegar from tarragon and hot pepper. Finally, add the wild garlic and the washed and finely chopped onion. Enjoy your meal!!! No pepper is needed, the soup is spicy from the vinegar of the hot pepper.
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