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Potato soup with sorrel
6 servings30 min your 10 min
Light vegetable soup with sorrel - a pleasant taste with light acid, minimum calories and quick preparation.
Potatoes - 600 g, Sorrel - 300 g, Carrots - 50 g, Onions - 1 pc., Salt - 1 tbsp. spoon (to taste), Bay leaf - 2 pcs. (to taste), Margarine - 60 g, or butter - 60 g, or vegetable oil - 60 g, ground black pepper - 0.5 tsp (to taste), Water - 1.5 l, For supply:, Sour cream - 60 g, Parsley greens - 60 g
Prepare the ingredients for cooking soup with sorrel.
How to make potato soup with sorrel: Peel the onions and roots, wash with cold water. 
Finely chop the bulb onions. 
Then cut the carrots similarly to the onions. 
Heat the pan, melt margarine or butter. 
Put the onions in a frying pan and spit in oil or margarine over a medium heat for 3 minutes. 
Then add carrots to the onions and fry for a further 3 minutes over a medium heat. 
Peel, wash and cut the potatoes into small cubes. 
Go through the sorrel leaves, rinse and chop. 
Pour 1. 5 liters of water into a saucepan and put on a large heat, bring to a boil. Put browned vegetables in boiling broth or water. 
And when the stock boils again, add the potatoes and cook over medium heat for about 15 minutes, almost until tender. 
Then put the sorrel. 
Add laurel leaf to the pan for aroma, salt, pepper and cook the soup with sorrel for another 5 minutes over a medium heat until tender. 
While the soup is cooking, wash and grind the parsley greens. 
Potato soup with sorrel is ready!
Pour the soup into plates. 
Serve the soup with hot sorrel, with sour cream and chopped greens. 
Enjoy your meal!