Green salad and sorrel soup

Name: Green salad and sorrel soup - Clarisa K.
Ingredients: 1 head of green lettuce; 200 g of green lambs lettuce; 1 green onion; 1 bunch of dill; 300 ml of drinking yogurt; 200 ml of milk; 2 tablespoons of starch; salt; pepper

Soups - Green salad and sorrel soup by Clarisa K. - Recipia

Green Salad and Sorrel Soup is made with just a few ingredients and is light. It starts with water and green onions, then adds the washed and roughly chopped leaves. Finally, cornstarch, milk, and drinking yogurt create a light thickener that binds the soup without making it too heavy. This is a more diet-friendly option, perfect when you want a simple soup with a fresh and slightly tangy flavor from the sorrel. Quick Info Total Time: not specified in the original recipe Preparation Time: not specified Cooking Time: not specified Servings: not specified Difficulty: easy Recipe Type: vegetable soup with green salad and sorrel Ingredients 1 head of green salad 200 g green sorrel 1 green onion 1 bunch of dill 300 ml drinking yogurt 200 ml milk 2 tablespoons cornstarch Salt, to taste Pepper, to taste Water, for boiling Preparation Method 1. Bring water to a boil in a pot. The amount of water is not specified in the original recipe, so use as much as needed for the volume of soup you want to prepare. 2. Wash the green salad and sorrel thoroughly under running water to remove any dirt. Let the leaves drain. 3. Wash the green onion and dill. Finely chop the green onion, and set the dill aside for later. 4. When the water starts to boil, add the chopped green onion to the pot. Allow it to come to a boil. 5. Tear the green salad into pieces by hand and add it to the pot along with the sorrel. The leaves should not be cut too finely; hand-torn pieces are suitable for this soup. 6. Let the vegetables boil until they are cooked. The exact time is not mentioned, so check the texture of the leaves as you go. 7. Season the soup with salt and pepper. 8. Separately, prepare the thickener. Mix the 2 tablespoons of cornstarch with the milk and drinking yogurt until the mixture is as smooth as possible. 9. To prevent the yogurt mixture from changing abruptly when it comes into contact with the hot soup, take a few ladles of warm soup and gradually add them to the thickener. Stir until it reaches a temperature close to that of the soup. 10. Pour the thickener into the pot while stirring at the same time. 11. Allow the soup to come to a boil again. 12. Turn off the heat and sprinkle the chopped dill on top. The soup is ready to serve. Why I Make This Recipe Often It is a simple soup with few ingredients and straightforward preparation. The green salad and sorrel are used together without the need for many additions, and the thickener made from cornstarch, milk, and yogurt gives it a slightly creamy consistency. I also like it because it is light. The flavor mainly comes from the green leaves, green onion, dill, and sorrel, while the yogurt keeps the soup lighter than a version with a roux or other additions. Tips and Variations Tips Wash both the salad and sorrel carefully. The leaves can hold dirt between the veins, especially if they are picked from the garden. The salad should be torn by hand into suitable pieces, not chopped. Sorrel can be added at the same stage as the salad, as outlined in the recipe. The cornstarch should be mixed with the milk and yogurt before being added to the soup. If added directly to the hot liquid, there is a risk of lumps forming. The step where you add warm soup to the thickener is important. The yogurt and milk mixture should be gradually brought to a temperature close to that of the pot, then it can be poured into the soup. After adding the thickener, the soup only needs to come to a boil again. There is no need to boil it for a long time. Substitutions The original recipe uses drinking yogurt, milk, and cornstarch for the thickener. These ingredients are part of the final texture, so substituting them may change the soup's consistency. If you don't have fresh dill, the recipe does not provide an alternative. For the intended flavor, the dill is added at the end, after the soup has boiled. Variations The soup can be left more or less thick, depending on the amount of water used at the beginning. The solid ingredients and quantities for the thickener remain the same, but the volume of water is not specified in the basic recipe. For a thicker consistency, keep the proportions of cornstarch, milk, and yogurt indicated. However, do not change the amount of cornstarch without considering the volume of the soup, as the texture may vary. Serving Ideas The soup is served hot, with dill sprinkled on top at the end. It does not require other additions to adhere to the basic recipe. It is suitable as a first course for lunch or as a light meal. The tangy flavor of the sorrel and the green leaves are best appreciated when the soup is not loaded with other ingredients. Frequently Asked Questions When should the green salad and sorrel be added? They should be added after the green onion has boiled and the water has come to a boil. The salad is torn by hand and then placed in the pot along with the sorrel. Why is warm soup added to the yogurt, milk, and cornstarch mixture? Warm soup is added gradually to bring the thickener's temperature closer to that of the soup. This way, the mixture can be poured more easily into the pot without experiencing a sudden temperature change. Can I add the thickener directly to the hot soup? It is better to follow the recipe steps and first add a few ladles of warm soup to the yogurt, milk, and cornstarch mixture. Once it is brought to a temperature close to that of the soup, you can pour it into the pot while stirring. How long should the salad and sorrel boil? The exact time is not specified. The leaves should be boiled until cooked, after which the thickener is added. When is the dill added? The dill is chopped and sprinkled at the end, after the soup has boiled again with the thickener. Nutritional Values The values are estimated and refer to the total amount of ingredients in the recipe, excluding water, salt, and pepper. They may vary depending on the type of drinking yogurt and milk used. For the whole pot, the soup may contain approximately: 350–500 kcal 18–25 g protein 55–70 g carbohydrates 5–15 g fat The amount per serving cannot be calculated without knowing the final volume of the soup and the number of servings. The cornstarch and dairy contribute most of the carbohydrates, while the green salad, sorrel, green onion, and dill provide few calories but add volume and flavor. Storage and Reheating Store the soup in the refrigerator in a covered container after it has cooled. Since it contains yogurt and milk, it is best not to leave it at room temperature for long. When reheating, heat only the amount you plan to serve. The soup should be warmed gradually and does not need to boil for long. Stir gently, as the texture given by the cornstarch and dairy may change after storage. The recipe is best enjoyed fresh, shortly after preparation.

Green salad and sorrel soup

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