Sorrel soup

Sorrel Soup - A recipe full of flavor and health

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4-6

Sorrel soup is a traditional dish, rich in nutrients and flavors, ideal for spring days when fresh ingredients are at hand. This recipe is not only an excellent choice for those fasting, but also a healthy option for the whole family. Sorrel, with its leaves rich in vitamins and minerals, adds freshness and flavor to the soup.

Ingredients:
- 5 bunches of healthy sorrel
- 1 dried onion
- 2 green onions
- 1 carrot
- 1 parsley root
- 1 parsnip
- 1 liter of borscht
- 1 teaspoon of curry
- 1 teaspoon of sweet paprika
- 1 bunch of lovage
- 1 bunch of parsley
- 1-2 tablespoons of vegetable seasoning (or salt, to taste)
- 2-3 tablespoons of tomato paste
- 3-4 tablespoons of olive oil
- A handful of rice (optional)

Step-by-step preparation:

1. Preparing the ingredients: Start by washing the sorrel and the other vegetables well. A few sorrel leaves can be set aside for garnish. Chop the dried onion finely, and grate or cube the carrot, parsley, and parsnip. Chop the green onions finely.

2. Sautéing the vegetables: In a large pot, heat the olive oil over medium heat. Add the dried onion and sauté for a few minutes until it becomes translucent. Then, add the grated carrot and sauté for another 2-3 minutes.

3. Adding the vegetables: Next, add the parsley and parsnip, mixing everything well. After a few minutes, add water (about 500 ml) and season with curry and sweet paprika. Let everything boil over medium heat, covering the pot with a lid.

4. Including the sorrel and rice: Once the vegetables are cooked (about 10-15 minutes), add the sorrel cut into large pieces and the rice (if you choose to use it). Mix well and continue to simmer on low heat for another 10 minutes.

5. Finalizing the soup: After the rice is cooked, add the borscht (previously boiled) and the tomato paste. Season with vegetable seasoning or salt, to taste. Add the chopped greens (lovage and parsley) and mix well. Turn off the heat and let the soup rest for 5-10 minutes with the lid on, to allow the flavors to combine.

Serving:
Sorrel soup is served hot or at room temperature, being even tastier if allowed to sit for a few hours or overnight. If you are not fasting, you can accompany it with slices of omelet roll or sour cream. A slice of fresh bread alongside will perfectly complete the meal.

Useful tips:
- Choosing sorrel: Make sure to choose fresh leaves, with a deep green color and no spots. Younger leaves are usually more tender and flavorful.
- Vegan option: If you want to keep the recipe vegan, you can omit the sour cream or replace it with a plant-based yogurt.
- Customization: You can also add other vegetables, such as bell peppers or zucchini, to diversify the flavor of the soup.
- Olive oil can be replaced with another type of oil, but it adds a unique taste.

Nutritional benefits:
Sorrel soup is rich in fiber, vitamins A, C, and K, and minerals such as iron and calcium. A serving of soup provides a low-calorie intake, making it ideal for a balanced diet.

Frequently asked questions:

1. Can I use frozen sorrel?
Yes, you can use frozen sorrel, but the taste will be slightly different. Make sure to thaw and drain it well before use.

2. What are the alternatives to rice?
If you prefer, you can use quinoa, barley, or even whole grain pasta. These will add a different taste and interesting texture.

3. How long does the soup last?
The soup can be stored in the refrigerator in an airtight container for 3-4 days. You can reheat it on the stove or in the microwave.

4. What drinks pair well with this soup?
A fresh lemonade or herbal tea is the ideal choice to complement the meal.

In conclusion, sorrel soup is not only a delicious and healthy dish but also an excellent way to enjoy fresh seasonal vegetables. I encourage you to try it and enjoy every bite! Bon appétit!