I must say that sorrel soup is useful with an abundance of vitamin C, which is so necessary for the human body. In addition, the taste and beauty of this dish is undeniable. There is another advantage – this soup is cooked very quickly.
But, how to cook a vegetarian sorrel soup, if its classic version with the addition of a chicken egg?
Of course, it’s possible.
Vegetarian sorrel soup: cooking recipe
The basis of this soup is sorrel. Sorrel can be used, both fresh and canned, i.e., what is easily available to you.
Its caloric value is only 22 kcal.
100 grams of sorrel contains:
Protein – 1.5 g;
Fats – 0.3 gr;
Carbohydrates – 2.9 gr;
The complex of vitamins A, B1, B2, B9, E, PP, C, as well as macro-and micronutrients necessary for the human body, such as iron, potassium, calcium, magnesium, sodium, phosphorus.
Ingredients for the soup
Sorrel (fresh) – 60 grams or canned – 5 tablespoons;
Potatoes – 250 grams;
Purified water – 600 ml;
Sea salt – 1/2 teaspoon (if sorrel is fresh);
Bay leaf – 1 piece;
Carrots – 60 grams;
Butter – 50 grams;
Avocado (large) – 1 piece;
Dried greens (parsley, dill) – 1/2 teaspoon;
Oregano – 1/2 teaspoon;
Home seasoning “Universal” – 1/3 teaspoon;
Potatoes are peeled from the skin, cut into small cubes, washed with water until they are clean, and we put them to boil together with the bay leaf until tender (until soft).
Carrots are peeled from the skin, cut into thin julienne and stew in oil until slightly golden.
If the sorrel is fresh, wash it and finely chop.
In the broth with potatoes we add carrots, sorrel, spices and cook for 1 minute. Then remove from heat.
Peel the avocado, remove the pit, cut it in large pieces (1,5 x 1,5 cm) and add it to the bowl with the soup.
Our vegetarian sorrel soup, traditionally, can be dressed with sour cream or homemade mayonnaise.
The above ingredients are for two large servings.
Have a great meal, friends!
