How many sorrel soups do you know and cook, huh?
For example, the so-called green borsch with sorrel, nettle and pickled beets is popular in Ukraine. In Russia, almost the same green cabbage soup, only without beets. As a rule, we add sour cream and a boiled egg to an already prepared soup.
But in France there is a version of sorrel soup, also with an egg, only with raw! And instead of sour cream, milk is added to the soup, the soup is cooked with it. At first glance it sounds unusual, but it’s worth a try and you will fall in love with this light and tender sour soup. It does not require a lot of fuss and cutting, one, two - and you're done!
A special ruddy baguette gives a special charm to this simple soup, slices of which are placed directly on a plate and watered with soup, they become soft and deliciously tender. As well as verdure chervil - a fragrant herb, very popular in Europe.
I have been growing chervil in my beds for several years now; he is a very unpretentious two-year-old, like parsley. Aroma and taste slightly aniseed, delicate leaves. If there is no chervil, then it is quite possible to replace it with a small amount of parsley, this is not important.
- Total cooking time - 0 hours 20 minutes
- Active cooking time - 0 hours 20 minutes
- Cost - very economical
- Calories per 100 g - 36 kcal
- Servings Per Container - 4 Servings
How to make sorrel soup
- Sorrel - 500 g
- Milk - 200 ml
- Egg - 1 pc. yolk
- Butter - 30 g
- Salt - taste
- Greens - optional chervil or parsley
- Water - 1 liter of boiling water
- Baguette - optional
Wash and dry the sorrel. Chop the sorrel. If there are coarse stems, then remove them.
Dissolve butter in a saucepan. Put the sorrel in the hot oil and simmer it for two minutes, stirring occasionally. Pour a liter of boiling water into the pan to the sorrel, lightly salt and cook for ten minutes.
Separate egg yolk from protein. Pour fifty milliliters of milk into a bowl, add the yolk and shake with a whisk or fork until smooth.
Pour the rest of the milk into the soup and bring to a boil.
Pour a soup ladle into the egg-milk mixture, mix and return everything to the pan. Do not boil!
Cut the baguette or ciabatta into thick slices and brown in the oven. Coarse bread and put in a plate. Pour soup and sprinkle with chopped chervil or parsley. Serve immediately!