Summer sorrel soup and beet tops

7

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Simple dish
    • 0.0.3 16.7kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1 hour

• Recipe difficulty
  

  Simple dish

• Energy value
  

  16.7kcal

• Rating
  

  5 out of 5

• Recipe

Such a soup, if you cook it in the summer at the cottage or at home, low-calorie and quenching thirst. You can make it from the tops beets and sorrel. The taste is unusual, but memorable.

Let’s get started!

Ingredients

0/12 ingredients

• Water-2 l.
• Beet tops-1 kg.
• Sorrel 200 gr.
• Onion green feathers-100 gr.
• Cucumber -2 pcs.
• Boiled eggs – 3 pcs.
• Sour cream 50 gr.
• Mustard -1 tbsp. l
• Radish-100 gr.
• Dill-50 gr.
• Sugar to taste
• Lemon juice to taste

5 из 5 1 1 ч1 ч 16.7

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Rinse and chop the beet tops with slices.
2. Put the tops in a pot and pour water. Cook 10 minutes.
3. Rinse the sorrel, shake. Slice the noodles.
4. Sorrel to attach to the tops. Cook for 10 minutes.
5. Salt the broth and let it cool.
6. Peel boiled eggs, cut into slices, or grind.
7. Dice cucumbers and radishes.
8. Chop green onions and dill.
9. Mix chopped vegetables with herbs.
10. Mix broth from tops and sorrel mix with sour cream and mustard. If a the broth is too acidic, you can add sugar to it, diluted in boiling water and chilled. If the broth came out fresh, then add lemon juice.
11. Put the vegetables in a plate and pour them with broth with tops. By add sour cream to your desire.

Keywords:

• beetroot
• sorrel