Summer soup with sorrel and beets

Servings: 4 Cooking time: 15 minutes

Photos recipe

Sorrel gives any dish a unique taste,It is no accident he is popular in cooking. Light soup can be fed either hot or cold. Summer soup with sorrel and beets - a real storehouse of vitamins, which is very important especially in the spring and autumn seasons.

This soup - a great opportunity to satisfy your hungerand do not risk their figure. Sorrel can be grown in ordinary flower pot that will undoubtedly please hostesses wanting to keep her figure in shape all year round. In addition, the soup with sorrel will quickly return to previous form figure without causing injury. If you cook the soup at least once a week, then you will not have any problems with the restoration of the figures for the summer holiday and have your loved ones will not be lacking in vitamins.

Ingredients for "Summer soup with sorrel and beetroot":

  • Sorrel - 1 medium beam;
  • Beetroot - 1 piece;
  • Green onions - 1 bunch;
  • Potatoes young - 3 pieces;
  • Young garlic - 1 head;
  • Egg - 1 piece;
  • Sour cream - to taste;
  • Dill and parsley - to taste;
  • Recipe "Summer soup with sorrel and beetroot":


    In order to prepare this wonderful soup,you need about 15 minutes, sorrel bun, green onions, garlic, three potatoes and one egg. If desired, you can add to the finished soup dill and parsley, but even in their absence, you get incredibly delicious and healthy soup.

    Prepare sorrel - cut the leaves and my very good.

    sorrel summer borscht

    As long as we prepare products for summer borscht with beet and sorrel, to cook the potatoes. Time to cook this soup - until cooked potatoes, 15-20 minutes.
    New potatoes do not have much starch, so it is most appropriate for the diet.

    potatoes for summer borscht

    Potatoes are my, clean and slicing into thin slices.

    potatoes cut into slices for summer borscht

    Fill with boiling water and put the potatoes cook.

    During this time, we just have time to prepare fresh herbs to fuel borscht.

    Summer soup with sorrel and beets cooked very quickly - enough to prepare all the ingredients and add them to the potatoes ready.

    green onions and garlic young for summer borscht

    Sorrel is not cut very finely.

    summer borscht chopped sorrel

    Green onion we shall cut into cubes of medium size.

    summer borscht chopped onion

    One raw egg whisk whisk or fork.

    summer borscht, beat egg

    Important: do not forget to salt the potatoes, as after the addition of green borscht will need to immediately shut down.

    Garlic clean and not cut very finely.

    summer borscht cut garlic

    One beet peel - choose beet bright brown color, this variety will give borscht amazingly beautiful color and a spicy sweetness.

    clean beet borscht for summer

    Beets grate - Use a large grater.

    beets grate for summer borscht

    Once the potatoes are cooked, start adding all the prepared products in order: sorrel, onions, beets. It is enough to wait a few minutes to boil all added products.

    Then gently pour the egg - while adding the egg mix soup ladle, it will spread throughout the egg soup surface. If the egg is poured too quickly, it will seize.
    Once the egg is added to the soup, you can turn off.

    Summer soup with sorrel and beets ready

    Allow the soup infuse for two to three minutes and serve it to the table. In a bowl, add garlic and fresh herbs. Bon Appetit!

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