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.
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 are my, clean and slicing into thin slices.
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.
Sorrel is not cut very finely.
Green onion we shall cut into cubes of medium size.
One raw egg whisk whisk or fork.
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.
One beet peel - choose beet bright brown color, this variety will give borscht amazingly beautiful color and a spicy sweetness.
Beets grate - Use a large grater.
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.
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!