Cold Sorrel and Beet Greens Soup
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Cold sorrel and beet greens soup
Ingredients
- Sorrel - 7.1 oz
- Mustard Greens - 7.1 oz
- Courgette - 1 piece
- Scallions - 1.8 oz
- Radish - 3.5 oz
- Dill - 1.1 oz
- Sour Cream - 2½ tablespoons
- Salt - to taste
Step by Step guide
Step 1
Wash the beet greens and sorrel leaves, and chop them finely separately. First, place the beet greens in a pot, pour boiling water over them, and cook for 10 minutes. Then add the sorrel to the pot and cook for another 10 minutes. A couple of minutes before it's done, add salt. Allow the broth to cool and place it in the refrigerator for 30 minutes to 1 hour.
Step 2
Wash and dry the cucumber, radish, green onion, and herbs. Slice the cucumber and radish into thin rounds or wedges, and finely chop the onion and herbs.
Step 3
In a deep bowl, mix all the ingredients and pour in the cold broth with the beet greens and sorrel. Serve with sour cream.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.