Vegetable soup with sorrel - how to cook soup with sorrel, a step by step recipe photos

Today, at lunch, I decided to cook meatless Ukrainian borsch with sorrel. I call this dish: soup with a taste of summer. Yes, it is, summer, because only grows sorrel summer. But wise hostess harvest it for the winter freeze in the freezer. Sharing a proven recipe for a wonderful very, very tasty vegetable soup, which date to the period of Advent. Steps taken photos will help to prepare.

So, we need:

- beetroot - 1 piece;

- Potatoes - 3-4 tubers;

- carrots - 1-2 pieces;

- Onions - 1 piece;

- sorrel - 150 gram;

- Garlic - 1 clove;

- tomato juice - 1 cup;

- water - 1, 5 liters;

- vegetable oil - 1-2 tbsp. spoons;

. - Salt - 1 tsp;

- wheat flour in / s - 1 tbsp. a spoon;

- spices (bay leaves, dried dill and parsley, pepper) - to taste.

How to cook soup with sorrel and beets

I start cooking with, a pot of water to be sent to the fire. Meanwhile, peel the potatoes and cut tubers. I cut in small cubes, as in the photo.

Send potatoes in boiling water, add salt, add the bay leaf.

Beet, onion, carrots and chive clean.

Grind vegetables in any convenient way. You can grate or chop in a food processor with a nozzle "knife-impeller".

Sauté vegetables in vegetable oil. I use extra virgin olive oil.

Sprinkle the vegetables with flour in / s fry. Pour the tomato juice. Especially delicious soup is obtained from tomato juice own cooking. Refueling put out five minutes and turn the heat off.

In summer sorrel take straight from the garden or bought from the market, and in the winter there is a frozen sorrel. I have it in front of frozen parboiled, cut and pack my plastic bags.

Add sorrel soup in need when the potatoes are ready. Together with sorrel pour refueling. Mix.

Try the soup to taste. Add spices to your liking and more salt, if needed. Sorrel Add a classic Ukrainian borscht original flavor and acidity.

Leave a vegetable soup with sorrel brew, after turning off the fire for 20 minutes, and then, pour into bowls a la carte for all family members.

A delicious, hearty and, at the same time, lean Ukrainian borsch with sorrel saturate us with useful substances necessary for the operation of the whole organism. Prepare a first very simple dish can, using my step by step recipe with photos.

Bon appetit to you!