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Sorrel and nettle soup

In childhood, when the world was maximalistly divided into good and evil, there were several things from the category “torture«.

Semolina with lumps, milk with frothy and the worst — sorrel soup with an egg.

Favorite grandma’s soup had to eat everything, «who loves grandma«, because «for her health«. And what could be more expensive than grandmother’s health?

So we ate like sweetheart.

It was not just an unpleasant sour taste, nettle was added to the soup — that’s where fear is!

To force oneself to swallow the fact that his micro digs bit her knees so painfully was a real child’s feat.

Grow sorrel on the garden was considered wrong, because the most delicious grew in the forest, in the border, separating raspberry with pine thicket.

And while we were stuffing berries with baskets, the grandmother collected the most juicy sorrel and nettle tops for soup.

When I grew up, the quivering horror before sorrel somehow subsided. So much so that the other day I asked my grandmother to reproduce the very soup.

And you know what?

Tasty, very tasty.

Sour notes of sorrel in combination with a little spicy nettle, seasoned for sour cream for tenderness — what you need for a hot May day.

With such discoveries, it is time to re-try the semolina — what if?

What do you need:

  • 2 liters of water
  • 2 potatoes
  • 1 onion
  • 1 carrot
  • 1 medium bunch of nettle
  • 1 medium bundle of sorrel
  • 1 tsp salt
  • 2 bay leaves
  • 5 black peppercorns
  • boiled eggs
  • sour cream
  • dill

What to do:
Wash the potatoes and carrots, peel and cut into small cubes. Chop onion finely, nettle with boiling water. Put potatoes, onions and carrots in boiling water.

Bring to a boil, add salt, bay leaf and pepper.

Add nettle and sorrel, bring to a boil again and remove from heat.

When serving, put in a plate half a boiled egg and a tablespoon of sour cream, sprinkle with dill.

These soup can be eaten both hot and cold.

YULIA ANDREYANOVA:
“I was born on June 21, the longest day of the year, on the same day as Prince William. I have two red diplomas. I speak five languages ​​- Russian, English, Italian, French and Ukrainian, like my grandmother.

I managed to work in various companies, and as a result I chose what I get great pleasure from: throwing words, catching them and putting them into sentences.

I am lucky and I have a great intuition. I can cook, embroider, drive a car. I love Chekhov’s stories more than anything else; I am lazy and tasty to eat.

I almost always manage to combine these three pleasures. ”

Recipes Julia Andreyanova:

Chicken and Prune Salad

On the eve of spring, Yulia and her grandmother decided to filter recipes on the basis of their influence on waist size. No potatoes and dough, only soups and salads!

See below.

Arugula salad with shiitake

Champignons and oyster mushrooms do not cause vivid gastronomic emotions.

Yulya Andreyanova offers an alternative — shiitake.

See below.

Fish pie

“Recently, we with fish realized that we couldn’t live without each other,” Yulia Andreyanova confessed to us and shared the recipe of branded grandmother’s.

See below.

Lobio

Pkhali, khinkali, tkemali, ajapsandali — why not a declaration of love? I fell in love with Georgian culture after visiting a real Georgian wedding..

See below.

Fried Pies with Cabbage

Julia Andreyanova came up with a simple and sincere way how to congratulate mother and grandmother on the holiday of Spring.

Modern technologies blur differences.

See below.

Forshmak

In our Ukrainian family with an Italian temperament, Maslenitsa is a hot season. The fact is that we love and, accordingly, bake different pancakes.

See below.

Shrimp sauce

By the opening of the summer season, Yulia Andreyanova shares the experience of her youthful dacha life and the recipe for shrimp sauce. «Shrimp without beer — money down the drain«.

See below.

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