Sauerampfer Suppe: Sorrel soup with potatoes, eggs, cream.
Sauerampfer Suppe, or Sorrel Soup, is a classic Eastern European dish known for its tangy and refreshing taste. The main ingredient, sorrel, provides a lemony flavor which pairs wonderfully with the earthy potatoes, the richness of the eggs, and the creaminess of the cream. Typically enjoyed in the spring and summer months when sorrel is at its peak, this soup begins with a base of sautéed onions and garlic, followed by the addition of chopped potatoes and chicken or vegetable broth. Once the potatoes are tender, fresh sorrel leaves are wilted in the broth. Beaten eggs are then stirred in to thicken the soup, followed by a generous swirl of cream to round out the flavors. It's often served with a dollop of sour cream and a sprinkle of fresh herbs.
Introduction:
As summer blooms with an abundance of fresh vegetables and fruit, we turn to lighter and more refreshing culinary delights to beat the heat. One such delight is a staple in our kitchen during this vibrant season – the Traditional Summer Sorrel Soup, known as "Grüne Borschtsch" in our home. This soup bursts with the tang of sorrel leaves and the comforting textures of potato and carrot, promising a balance of zest and nourishment. Let's delve into the recipe that has become a summer ritual for us.
Ingredients:
- 600g Potatoes, diced
- 130g Chives, finely chopped
- 1 Onion, chopped
- 130g Carrots, grated
- 130g Sorrel leaves, finely chopped
- 50g Butter
- 3 Bay leaves
- 4 Garlic cloves, minced
- 2 tablespoons Vegetable broth powder
- 2.5 liters Water
- Salt, to taste
- Pepper, to taste
- 4 Eggs
- 3 tablespoons Frozen peas
Instructions:
1. In a large pot, place the diced potatoes and pour in 2.5 liters of water.
2. Add two tablespoons of vegetable broth powder to the pot and bring it to a boil.
3. Using a grater, grate the carrots and set them aside.
4. Next, finely chop the chives and also set them aside.
5. In a frying pan, melt the butter over medium heat.
6. Begin by sautéing the chopped onions until translucent.
7. Add the grated carrots to the onions and season with salt and pepper; continue to sauté.
8. Transfer the sautéed onion and carrot mixture to the pot with boiling potatoes.
9. Add the bay leaves to the pot.
10. Crack the four eggs into a mixing cup and season with salt and pepper. Whisk the eggs thoroughly with a whisk.
11. Slowly pour the beaten eggs into the soup, continuously stirring to create a ribbon effect with the eggs.
12. Add the finely chopped chives and garlic into the soup.
13. Cut the sorrel leaves and add them to the pot along with the frozen peas. Stir everything to combine and bring the soup back to a gentle simmer.
14. Finally, add the fresh sorrel to the soup and bring it to just before boiling – the sorrel should not be allowed to boil. Adjust the seasoning with salt and pepper as necessary.
15. Once everything is hot and flavors have blended, the soup is ready to serve.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Equipment: Large pot, frying pan, grater, whisk, mixing cup.
Cooking Tips: Sorrel leaves can be quite tangy; adjust the quantity based on your preference for sourness.
Servings: 6-8
This recipe was lovingly shared by Gotowim wmeste. To see the original video and more delicious recipes, visit their YouTube channel at https://www.youtube.com/@Gotowim_wmeste.
#comfortfood #refreshing #traditional
YouTube channel - Gotowim wmeste: https://www.youtube.com/@Gotowim_wmeste
Sauerampfer Suppe: Sorrel soup with potatoes, eggs, cream.
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