Zucchini and sorrel soup

Zucchini and Sorrel Soup - An Explosion of Freshness on Your Plate

Zucchini and sorrel soup is a perfect choice for spring days when nature comes back to life and brings us fresh, flavorful vegetables. This simple and quick recipe will not only delight your taste buds but also fill your soul with memories of warm, sunny days. Come, let’s discover together how to prepare this tasty soup with healthy ingredients in an easy and enjoyable way.

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Number of servings: 4

Ingredients:
- 2 medium fresh zucchinis
- 2-3 sweet and crunchy carrots
- 1 bunch of young green sorrel
- 1 bunch of dill for a fragrant taste
- 1 bunch of parsley, rich in vitamins
- 2 tablespoons of tomato juice for a hint of acidity
- 1 glass of cabbage juice, which will add extra flavor
- Salt to taste

Preparing the soup

1. Preparing the ingredients: Start by cleaning the vegetables. Cut the zucchinis and carrots into cubes or slices, depending on your preference. If you want to add onion, chop it finely. Make sure the sorrel is well washed and free of impurities.

2. Boiling the vegetables: In a large pot, bring water to a boil. Add the onion (if using), carrots, and some of the greens (dill and parsley). Let them boil over medium heat until the carrots become slightly soft, but don’t overdo it, as we want to preserve the vitamins and the crunchy texture of the vegetables.

3. Adding the zucchinis and sorrel: Once the carrots are partially cooked, add the zucchinis and sorrel. Gently stir to combine the ingredients. These vegetables will cook quickly, so don’t leave them on the heat for too long!

4. Seasoning the soup: After a few minutes, add the tomato juice and cabbage juice. These will give a special taste to your soup. Stir again and let it boil for a few more minutes. Taste and, if necessary, add salt to your liking.

5. Finalizing the soup: Once all the vegetables are cooked, turn off the heat. Sprinkle the remaining greens on top of the soup for an extra burst of flavor and freshness.

6. Serving: The soup is served hot, and for an extra taste, you can add a spoonful of sour cream or toasted bread croutons. It pairs perfectly with a slice of fresh bread.

Useful tips:
- If you want a heartier soup, you can also add diced potatoes or even green beans.
- Sorrel is a very healthy plant, rich in vitamins and minerals. If you can’t find fresh sorrel, you can use spinach, but the taste will be different.
- If you prefer a more sour soup, add a little lemon juice before serving.

The story of zucchini and sorrel soup is one of tradition, tied to the spring season when vegetables are in full bloom. This dish is often consumed as a main course but can also be served as an appetizer, being a healthy and nourishing choice.

Frequently asked questions:
- Can I use other vegetables instead of zucchinis?
Yes, you can experiment with vegetables like zucchini, peas, or even pumpkin. Each variation will add a unique note.

- How long can I keep the soup in the fridge?
The soup keeps well in the fridge for 2-3 days. You can reheat it before serving.

- What drinks pair well with this soup?
A cold drink, such as tomato juice or herbal tea, will pair wonderfully with your soup.

Zucchini and sorrel soup is more than just a simple dish; it is a celebration of nature and fresh ingredients. Whether you prepare it for yourself or for loved ones, this recipe will bring a touch of spring to every spoonful. Enjoy your meal!