This light herbal soup, in which the aroma of sorrel dominates, is ideal for a very hot summer evening. Sorrel soup is one of the classics of Russian cuisine.
Boil 1 liter of water, season lightly with salt, add the washed sorrel cut into strips. Cook for 2-3 minutes at low temperature. Remove from heat and cool. Finely dice the cucumber and eggs. Rinse dill, parsley and chives. Chop dill and parsley finely, cut chives into small rolls. Add everything to the room-warm soup. Salt, season with pepper, perhaps fold in sour cream. Serve at room temperature or well chilled.
Tip: – Dishes that are intended to be eaten at room temperature or chilled must always be seasoned a little more intensively. This applies primarily to spices like paprika, curry, pepper, etc. And for culinary herbs, less so for salt and sugar. The aromatic oils contained in spices and herbs are better perceived in warm dishes than in cold ones.
– Garden sorrel has large, arrow-shaped, slightly serrated, light green leaves. It tastes more aromatic than garden sorrel, which has thick, rounded leaves and often grows as a weed in our gardens.
– Wash the leaves only briefly and immediately before preparation. This will help preserve the vitamins. Sorrel contains a lot of vitamins A and C, magnesium, iron, phosphorus and potassium.
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