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Vegetable soup with sorrel
1 serving
After cutting the vegetables finely, cook them in boiling water, adding cabbage, parsley, onion, swede, turnip, carrots, leek, potatoes successively. When everything comes, add 400 g of leaves of young peeled sorrel (or 200 g canned), let boil. Pour 100 g of sour cream, ground with 2 yolks, chopped dill and parsley, salt, put 50 g of oil, warm up without boiling.
After cutting the vegetables finely, cook them in boiling water, adding cabbage, parsley, onion, swede, turnip, carrots, leek, potatoes successively. When everything comes, add 400 g of leaves of young peeled sorrel (or 200 g canned), let boil. Pour 100 g of sour cream, ground with 2 yolks, chopped dill and parsley, salt, put 50 g of oil, warm up without boiling.
potatoes to taste, white cabbage - 1 head, carrots - 1 pc., turnips - 1 pc., swede - 1 pc., parsley greens to taste, dill to taste, onions - 1 pc., leek - 1 pc., sorrel - 400 g, yolk - 2 pcs., sour cream - 100 g, vegetable oil - 50 g
