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Beetroot soup with sorrel and sour cream
1 serving
Cook 800 g of young beet tops and 200 g of sorrel (each separately) in salted boiling water, strain, chop. Brown 4 teaspoons of flour in oil, combine with beetroot, sorrel and their decoctions, boil. Add a tablespoon of oil, 100 g of sour cream, loosened with 2 yolks, 1-2 red raw grated beets with their juice. Warm up without boiling, pour chopped dill, parsley. Serve sour cream.
Cook 800 g of young beet tops and 200 g of sorrel (each separately) in salted boiling water, strain, chop. Brown 4 teaspoons of flour in oil, combine with beetroot, sorrel and their decoctions, boil. Add a tablespoon of oil, 100 g of sour cream, loosened with 2 yolks, 1-2 red raw grated beets with their juice. Warm up without boiling, pour chopped dill, parsley. Serve sour cream.
beets - 1-2 pcs., parsley greens to taste, dill to taste, sorrel - 200 g, or beet tops - 800 g, yolk - 2 pcs., flour - 4 tsp, sour cream to taste, vegetable oil to taste
