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Sorrel Soup With Vegetables and Green Peas (Vegan)

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Frankly speaking, I have no idea when the season is for sorrel in Russia, but I know for sure that there is no such season in America at all.

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It is simply not grown here, and in the eyes of Russian immigrants, it is a terrific “contraband”.

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One day I finally found and bought myself a “bouquet” of wonderful and fresh sorrel.

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And I thought to myself, “why not come up with a soup based on it?”

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All oxalic acid based soups that I’ve eaten usually consist of potatoes, water, sorrel, and eggs.

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In a word, skillful chefs combined subtle and sour flavors.

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Not so bad, right? But I, as always, want something more than just potatoes and water, so I came up with a sweet and sour soup, combining sorrel, vegetables, and sweet pepper with green peas.

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It’s incredibly delicious and unusual! I promise that you will like it!

Ready? Set? Let’s go cooking!

We will need: (3 servings)

2 1/2 cups (750 ml.) vegetable broth or water

A large bunch of sorrel (you can use frozen)

1 zucchini

1/2 onion

1/4 colored sweet pepper

3 tbsp. green peas (I use frozen)

1/2 tsp fennel seeds

Black pepper and salt to taste

Olive oil for frying

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Cut all the vegetables into cubes. Make the zucchini a little larger than the rest, because they boil quickly. Fry the vegetables in a saucepan for a few minutes, or until the onion is clear. I do everything in the one saucepan since I’m too lazy to wash a frying pan afterward, hee-hee, but you can do everything “according to the rules” and fry the vegetables in a frying pan, and then transfer them to a saucepan if you like.

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Add salt, pepper, seeds.

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Cut the sorrel

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Cover with broth and put it on to boil.

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After 3 minutes add peas. Cook 3 minutes more.

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Done!

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A fresh, fast, tasty and healthy soup!

Bon appétit!

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