Sorrel Soup with Nettle "Minestrone a la Russ"
⏳ Time
45 minutes + 8 hours
🥕 Ingredients
9
🍽️ Servings
6
Description
This soup pairs wonderfully with Borodinsky bread.
Ingredients
- Tarragon - 3 stems
- Sorrel - 1 bunch
- Pickled Nettle - 1 bunch
- Chicken Broth - 2 qt
- New Potatoes - 10 pieces
- Onion - 1 head
- Carrot - 1 piece
- Lemon - ½ piece
- Vegetable Oil - 2 tablespoons
Step by Step guide
Step 1
Boil 2 liters of broth using any available and acceptable method.
Step 2
Peel the potatoes (if they are small young potatoes, you can just wash them well) and grate them on a coarse grater, then add to the broth. Let it cook for 2–3 minutes. If cutting into cubes, it will take longer.
Step 3
The volume of nettle and sorrel should be approximately 3:2, meaning a bit more sorrel. There should be plenty of herbs, so don't hesitate to gather large bunches or buy 2 medium ones.
Step 4
Dice the onion into pieces about 0.5 cm, peel the carrot and grate it on a coarse grater.
Step 5
For the nettle (large bunch!), remove the stems and pour boiling water over the leaves, let the water drain, then chop coarsely.
Step 6
Chop the sorrel (large bunch!) medium-sized, removing the stems. The ideal way to cut is julienne. Add to the broth and cook for 5 minutes.
Step 7
Meanwhile, sauté the finely chopped onion and carrot in vegetable oil over low heat until golden.
Step 8
Add the sautéed mixture, nettle leaves, tarragon, and juice of half a lemon to the soup, bring to a boil, and remove from heat.
Step 9
Cover with a lid and let it steep.
Step 10
Ideally, let the soup steep overnight. During this time, the sorrel will impart all the necessary acidity to the soup.
Step 11
Serve with red Crimean onion, a boiled egg (half or whole on the plate, even better with quail eggs), and mayonnaise to taste. This soup pairs wonderfully with Borodinsky bread.
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