To prepare this delicious sorrel soup, we start by preparing the ingredients. Tear the sorrel leaves from the stems, making sure to choose only the green and tender leaves. Wash them very well under a stream of cold water to remove any impurities or insects. Then, blanch them in boiling water for about 2-3 minutes to soften them. After blanching, set them aside to cool.
Next, clean the vegetables: onion, bell pepper, carrot, parsnip, and celery. Wash them and chop the onion finely, while slicing the bell pepper into thin strips. The carrot, parsnip, and celery can be grated to better integrate into the soup. Dice the potatoes into medium-sized cubes so they cook evenly.
In a pot of about 4 liters, add a few tablespoons of oil and sauté the onion. Let it become slightly golden, then add the sliced bell pepper. After 3-4 minutes, add the grated carrot, followed by the celery and parsnip. Let all the vegetables sauté together, stirring occasionally to prevent sticking. Once the vegetables are sautéed, pour a little warm water into the pot and let them boil for about 5 minutes.
Add the diced potatoes and fill with warm water, ensuring all ingredients are covered. When the potatoes are half-cooked, add the rice and let it boil, then introduce the chopped sorrel. After about 5 minutes, pour the warmed borscht into the pot.
To add extra flavor, beat the eggs and pour them into the soup in a thin stream, stirring constantly to achieve a uniform texture. Add the tomato paste, let the soup boil a few more times, then season with salt to taste. Finally, sprinkle the finely chopped lovage on top.
The soup can be served both hot and at room temperature, making it an excellent choice alongside a broken red onion, which will add a pleasant contrast. If you want to prepare a fasting version, simply omit the egg from the ingredients. In the cold season, if you have kept some packages of sorrel in the freezer, preparation becomes significantly easier, bringing a fresh and healthy taste to your meal. Enjoy this nourishing and flavorful soup!
Next, clean the vegetables: onion, bell pepper, carrot, parsnip, and celery. Wash them and chop the onion finely, while slicing the bell pepper into thin strips. The carrot, parsnip, and celery can be grated to better integrate into the soup. Dice the potatoes into medium-sized cubes so they cook evenly.
In a pot of about 4 liters, add a few tablespoons of oil and sauté the onion. Let it become slightly golden, then add the sliced bell pepper. After 3-4 minutes, add the grated carrot, followed by the celery and parsnip. Let all the vegetables sauté together, stirring occasionally to prevent sticking. Once the vegetables are sautéed, pour a little warm water into the pot and let them boil for about 5 minutes.
Add the diced potatoes and fill with warm water, ensuring all ingredients are covered. When the potatoes are half-cooked, add the rice and let it boil, then introduce the chopped sorrel. After about 5 minutes, pour the warmed borscht into the pot.
To add extra flavor, beat the eggs and pour them into the soup in a thin stream, stirring constantly to achieve a uniform texture. Add the tomato paste, let the soup boil a few more times, then season with salt to taste. Finally, sprinkle the finely chopped lovage on top.
The soup can be served both hot and at room temperature, making it an excellent choice alongside a broken red onion, which will add a pleasant contrast. If you want to prepare a fasting version, simply omit the egg from the ingredients. In the cold season, if you have kept some packages of sorrel in the freezer, preparation becomes significantly easier, bringing a fresh and healthy taste to your meal. Enjoy this nourishing and flavorful soup!
Ingredients
1 large onion, 1 green or red bell pepper, 1 large carrot, 1 parsley root, 1 small celery root, 4 bunches of spinach, 4-5 medium potatoes, 2 eggs, 3 tablespoons of rice, oil, salt, 1 bunch of lovage, 2-3 tablespoons of tomato paste, 1 liter of borscht.