Sorrel leaf soup
Sorrel leaf soup

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sorrel leaf soup. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Sorrel soup or green borscht is a hearty, sour-flavored Ukrainian soup made with sorrel leaves, stock, butter, onions, sugar, lemon juice, sour cream, and beaten egg yolks. Sorrel's spear-shaped leaves are among the first to unfurl themselves from the warming ground in Ladle the soup into a blender along with the raw sorrel, the remaining butter and the cream. Sorrel soup is a traditional green borscht made mostly with broth, sorrel leaves and salt.

Sorrel leaf soup is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Sorrel leaf soup is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook sorrel leaf soup using 6 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Sorrel leaf soup:
  1. Get leaves Green sorrel
  2. Get Daddawa or what i used. Dont know d name but let me know if u do
  3. Prepare Roughly blended tomatoes, red bell pepper and onions
  4. Take Meat stock (or water)
  5. Prepare Palm oil
  6. Make ready cubes Seasoning

Pulse the soup to a chunky but well-blended consistency. Wash the sorrel leaves and cook them in the butter until just wilted. Puree the sorrel and add other Then cook the soup over gentle heat until slightly thickened. Serve hot or chilled, garnished with sour.

Instructions to make Sorrel leaf soup:
  1. Wash the leaves to get rid of any dirt or sand.
  2. Mash the daddawa looking seeds in your palms (i will ask for the name and post it, sorry) but here is a picture of it
  3. Heat up the oil and fry the tomatoes, red bell pepper and onions. Add the seasoning cubes and a little water or meat stock.
  4. Put the protein of your choice (beef, chicken or fish), the sorrel leaves and leave to cook for a minute before adding the mashed "daddawa-like" seeds
  5. Leave to simmer and serve with white rice or any swallow of your choice but it goes BEST with pounded yam.

Sorrel is the name for a variety of hardy perennial herbs. The leaves are the part of the plant typically eaten and provide many health benefits. Be the first to review this recipe. A creamy tangy Spring and Fall soup. Adapted from "Herbs" how to grow and use them, "Woman's Day Encyclopedia of Cookery".

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