Sorrel soup with spring herbs

Sorrel and Spring Herb Soup

Sorrel and spring herb soup is a recipe that combines tradition with the freshness of seasonal ingredients. It is a comforting dish, perfect for spring days when nature comes back to life and offers us the most delicious greens. This soup is not only nutritious but also brings a touch of nostalgia, reminding us of family meals and the joy of cooking with fresh ingredients. Let’s see how we can prepare this delight!

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Servings: 6

Ingredients:
- 3 bunches of fresh red sorrel
- 1 bunch of chard
- 20 spinach leaves
- 2 medium carrots
- 3-4 green onions
- 2-3 medium potatoes
- 1 small celery root
- 1 piece of horseradish (about 50g), grated
- A bunch of fresh lovage
- 2-3 cups of borscht (or to taste)
- 4-5 tablespoons of tomato juice
- 1 small zucchini
- 1-2 eggs (for the omelet)
- Fresh dill, to taste
- A little grated cheese (optional)

Preparation:

1. Preparing the ingredients: Start by going to the market to choose the freshest vegetables and herbs. Make sure the sorrel, chard, spinach, and lovage are green and crisp. Wash all the ingredients under cold water to remove impurities. It is important that the greens are fresh to achieve a flavorful soup.

2. Chopping the vegetables: Cut the carrots into slices, the green onions into pieces of about 2 cm, the celery into cubes, and the potatoes into small squares. The zucchini can be cut into small cubes, just like the horseradish, which will add a spicy note to the soup.

3. Cooking the vegetables: In a large pot, add a little oil and sauté the carrots, celery, and green onions over medium heat. This will intensify the flavors and add depth to the soup. Once the vegetables have softened, add the diced potatoes and zucchini, mixing everything well.

4. Adding liquids: After about 5-7 minutes, add enough water (about 2 liters) to cover the vegetables and let it boil. Once the water starts to bubble, add the borscht and tomato juice. These ingredients will give the soup a pleasant acidity and a vibrant color.

5. Preparing the greens: While the vegetables are boiling, you can finely chop the sorrel, chard, spinach, and lovage. Add them to the pot after the soup has boiled for 20-30 minutes. They will cook quickly, retaining their beautiful green color.

6. Finalizing the soup: After all the ingredients are cooked, taste the soup and adjust the salt and pepper to your liking. Let the soup simmer for a few more minutes on low heat to harmonize the flavors.

7. Preparing the omelet: In a bowl, beat the eggs with a pinch of salt and add the finely chopped dill. In a heated pan, prepare a thin omelet. Once it’s done, cut it into thin strips. This will be a delicious addition to the plate.

8. Serving: Serve the soup hot, adding the omelet strips on top and, if desired, grated cheese for added flavor. You can garnish with fresh lovage leaves for an attractive appearance.

Useful tips:
- You can replace sorrel with other spring greens, such as nettles or parsley, depending on your preferences.
- If you like spicy soup, you can add a little chili pepper or cayenne pepper.
- This soup pairs perfectly with a slice of freshly baked homemade bread or polenta.

Nutritional benefits:
Sorrel soup is rich in vitamins and minerals, providing a significant amount of vitamins A, C, and iron. Fresh greens contribute to healthy digestion, and horseradish adds an extra benefit with its antibacterial properties.

Frequently asked questions:
- Can I use other vegetables?
Of course! This recipe is very versatile. You can add carrots, bell peppers, or even pumpkin, depending on your tastes.

- Is the soup vegan?
Yes, if you do not add the eggs and cheese, the soup is completely vegan.

- How can I better preserve the soup?
The soup keeps well in the fridge for 2-3 days. You can freeze it, but I recommend adding the fresh greens only after thawing to preserve texture and flavor.

This sorrel and spring herb soup is a true celebration of flavors and colors, perfect for celebrating the arrival of spring. Enjoy your meal!