Shan Soup Classic Recipe

The most popular spring soup from sorrel with light sourness, freshness and aroma of herbs. Each hostess knows his secret and method of cooking a vitamin soup and considers it the most correct. We will share several recipes for spring souvene soup, which is also called green borsch or green soup with sorrel.

1

Green Borsch on Bones

In the spring, as soon as the sun priges, you want fresh vegetables and greens. Easy vegetable soups or first dishes from the spring greenery come to replace the boils, they will successfully replenish the spring lack of vitamins in our body. The classic Ukrainian green borsch on the bones with veal, but the pork is perfect for this dish.

To prepare borscht need to have:

• 0.5 kg of meat on the bone (ribs, breast)
• spices (bay leaf, polka dot fragrant and black peas pepper)
• 6 large potatoes
• big bunch of greenery sorrel, parsley, spinach, green onions (in the broth, greens will decrease several times)
• 4 chicken eggs
• 2 Mid-Owls

Preparing broth:

1. We pour meat with water and bring to a boil and cook 1 hour or 2 depends on what meat took (beef boiled longer than pork, and the young is the faster than the old one).
2. At the end, add spices to broth
3. Meat is removed and cut into portion pieces and again lowered into the broth.

Collect soup:

1. In broth we throw potatoes chopped with small cubes
2. When the potatoes are welded, cut into a small onion and send in a saucepan
3. Solim, Perchym, separately drunk eggs 10-15 minutes
4. We take the greenery moved, washed and slightly dried, cut off from sorrel, spinach, dill and parsley tails and finely mode.
5. Throw into the broth, bring to a boil.
6. At the very end of the finely crumbled greenery of the bow and the boiled boiled eggs
7. Throw into the broth, we bring to a boil again, turn off, we give from half an hour and it is possible to proceed to the meal
8. In a plate with soup do not forget to add sour cream or fresh cream

2

Soup from sorrel on chicken broth from homemade chicken

Meat homemade chicken can be replaced by shop, chicken wings, sneakers, hips. Instead of chicken on broth use any bird, from this soup will not be less tasty

Need to have:

• carcass homemade chicken
• 6 potatoes
• loke 3 heads
• carrots 3 pieces
• sorrel 400 gr.
• bunch of parsley, green onion, dill
• 4 spoons of rice (can be replaced by a fast)

Cooking broth

1. A homemade chicken or a rooster must be fine, wash, cut into portions.
2. Clean carrots and bow
3. In boiling water (2 liters) put 1 carrot and 1 onion head, and when water boosts to put a carcass chicken
4. Cooking meat until readiness, if the chicken or homekeeper is home, it is not necessary to put any spices into the broth, and if the store is then a bay leaf, pepper pepper, salt.
5. At the end, remove carrots and onions from the broth

Collect soup

1. In the finished broth throw potatoes, the remaining carrots, cook
2. Shortly before the preparation of potatoes, we lower rice into broth, pre-closed in water and washed from starch (you can twitch)
3. Finely chopped onions throw 10 minutes after rice
4. After the cereals are welded, add sorrel, parsley and green onions, dill
5. We feed the soup to the plate with sour cream or cream.

3

Soup with sorrel, for vegetarians

Soup and cream soups came to our kitchen from Europe, loved and became familiar with a dish on our table. Soup with sorrel and greens are a delicious dish, it is convenient to prepare sorrel and greens from frozen for winter.

Need to have:

• frozen billet from sorrel, spinach, parsley, the greenery of the bow is better to use fresh
• middle Potatoes 4 pcs.
• water 1.5 liters
• salt, pepper, seasonings (olive or Mediterranean grass, garlic, basil), we use a guided taste
• bowfront on 5 potatoes 400 g

Cooking soup

1. Cook potatoes, and 10 minutes before readiness to add bowway
2. After the potatoes are welded, add greens, bring to a boil
3. We indulge the folding cream and bring to boil again
4. The contents of the pot are whipped by a blender

Such soup can be prepared in the post, only instead of cream add a couple of spoons of olive oil, and there is hot and cold. For a legend of taste, if you are not a vegetarian and do not comply with the post you can add a bouillon cube.

Sorrel is the leader among the spring greenery used to prepare the first dishes. Shangless soup is lightweight, useful, the only limitation - to people with sick gout must be limited to consumption of sorrel and spinach containing milk and oxalic acid.