on hot summer days when most beloved soup does not cause appetite because of his hot type, cold soups rescue.Sorrel and they may very handy.We share some recipes.
Just friedge
If you have a lot of sorrel - a kilogram, the cook from it friedge - no problem.After going through a good rinsing and leaves, they must be chopped and dipped in boiling water (2 L) is not more than 5 minutes, and then leave to cool.Incidentally, if shred across, rather than along, the leaves of the shelf will be softer.
So, sorrel cools in its own broth.Meanwhile, we take green onion - to taste - and crumble.A couple of fresh cucumbers cut into cubes, Protein 4 boiled eggs finely chop and their yolks - rub (goes fast, because they are soft).All the mix, salt to taste.
Actually, the main done.You can, of course, all the prepared ingredients in sypanut cooled broth, but not necessarily - someone will be pleased when they put directly into the dish, flooded sorrel soup and season.Incidentally, the gas station: suitable for her cream with herbs, such as dill, and a small amount of sugar.
friedge fish
recipe is not too different from the previous one, but all the same has its own characteristics.Main course - fish itself.What exactly - decide each on their own cooking, but many varieties are suitable: cod, mullet, perch, carp.The main thing is not to carp and minnows - torment bones choose.But pre-cooked fish will need to be rid of them.
If you have a pound of fish require the same amount and sorrel, which is boiled in the same way as for conventional friedge.One or two of fresh cucumbers are also needed, but chefs say that in this case they need to be cut into strips (or even cubes).But it is not necessary to rub the yolks: 2-3 boiled eggs simply cut into cubes.Green onions are advised to chop and grind with salt - then it will give juice.
believed mix the ingredients pour broth of sorrel, but why not add a little fish broth?However, as you wish.And fueling this subtlety: in addition to sour cream, sugar and chopped herbs into it relies add horseradish.Of course, a little - for the full alignment of a couple of teaspoons.
sorrel soup gourmet
This variant preparation of cold soup take some cooking skills.But his rack up if you do not try?Thus, firstly, this serves only need sorrel leaves, stems must be removed.Finely chopped sorrel (500 g), together with a whole bulb immersed in boiling water (1.5-2 liters) and cook.
After 10 minutes, add 1-1.5 Art.tablespoons sugar and 2 tbsp.spoons of lemon juice and continue cooking.
Meanwhile, whisk 2 eggs, add to it 150 g sour cream and gently pour, stirring a glass of hot oxalic broth.Then repeat the procedure - even pour a glass of broth.It must obtain a homogeneous mixture, which is pretty neat, thin stream, drop into the pan with sorrel, still stirring.Then season with salt, add another 2 tbsp.spoons of lemon juice and turn off the stove.
On the table is served in chilled, sprinkled with chopped herbs.
Botwin with sorrel
composition of products for the preparation of such botvinya is not very complicated, the only essential requirement - the presence of a fair amount of beet tops - 500 g to 1 kg.It must, wash, chop, pour boiling water (2 liters) and cook for 10-15 minutes, then add the sorrel (200 g), salt and boil the same amount of time.
While there is cooking, we will cut 1 cucumber, and two or three boiled eggs - diced, five radishes - thin slices, finely crumble green onions.It is so base, that will fill oxaloacetic beetroot soup.As the filling is used sour cream with mustard.Salt, as always - to taste.
The suggested recipes, of course, does not exhaust the possibilities of using sorrel cold soups.Yes, at least in the same hash: you only have to scald and cool, then add to the traditional components.
Articles Source: shkolazhizni.ru
