Vegetarian sorrel soup – I must say that sorrel soup is useful with an abundance of vitamin C, which is so necessary for the human body. Moreover, the taste and beauty of this dish are undeniable. There is another advantage – this soup is prepared very quickly.
But how to cook a vegetarian sorrel soup, if it’s a classic version with the addition of chicken eggs?
Of course, it is possible.
The basis of this soup is sorrel. Sorrel can be used both fresh and canned, i.e. what is easily accessible to you.
Its calorie content is only 22 kcal.
100 grams of sorrel contains:
- Protein – 1.5 g;
- Fat – 0.3 g;
- Carbohydrates – 2.9 gr;
A complex of vitamins A, B1, B2, B9, E, PP, C, as well as macro-and microelements necessary for the human body, such as iron, potassium, calcium, magnesium, sodium, phosphorus.
- Sorrel (fresh) – 60 grams or canned – 5 tablespoons;
- Potatoes – 250 grams;
- Purified water – 600 milliliters;
- Sea salt – 1/2 teaspoon (if the sorrel is fresh);
- Bay leaf – 1 piece;
- Carrots – 60 grams;
- Butter – 50 grams;
- Avocado (large) – 1 piece;
- Dried greens (parsley, dill) – 1/2 teaspoon;
- Oregano – 1/2 teaspoon
- Homemade seasoning “Universal” – 1/3 teaspoon;
Peel the potatoes cut them into small cubes, rinse with water until they are clean, and set to cook with bay leaves until tender (until soft).
Peel the carrots, cut into thin strips and simmer in oil until slightly golden.
If the sorrel is fresh, rinse it and chop it finely.
Add carrots, sorrel, spices to the broth with potatoes and cook for 1 minute. Then remove it from the burner.
Peel the avocado, remove the bone, cut into large pieces (1.5 x 1.5 cm) and add directly to the plate with the soup poured into it.
Our vegetarian sorrel soup can be traditionally seasoned with sour cream or homemade mayonnaise.
The above ingredients are in two large servings.
A good meal, friends!