- Chicken broth - 500 Milliliters
- Spinach - 60 Grams
- Sorrel - 60 Grams
- Carrots - 20 Grams
- Onions - 20 Grams
- Greens - 60 Grams
Soup from sorrel and spinach at home is always prepared very quickly, and eaten even faster. It is very light, and, in fact, in the heat in the cooled form is also very good going. In addition, without losing its usefulness, it also contains few calories, and this is also a big plus on the eve of the opening of the beach season. I cook on chicken broth - the soup turns out more satisfying, but you can cook and generally on the water, then you will get an incredibly light dietary dish. The recipe for soup from sorrel and spinach - your attention: 1. Put the broth on the fire. 2. While the broth is heated, let's take care of the rest. To do this, all vegetables and greens are thoroughly washed and cleaned. 3. Spinach and sorrel finely shred and mix in a separate bowl. Onion and carrots finely chopped and sent to a skillet with butter fried. 4. Now an important point - greens to taste (I had coriander and parsley), as well as spices, salt and pepper, add to the already toasty mixture in a pan. Stir to not burn. 5. I think, by this time the broth is already starting to bubble, so we remove the foam, and put the broth first green ingredients, then - fried. 10 minutes all together, try again for salt and pepper. Remove from the fire, let us brew under the lid - and serve it to the table. Must be a fragrant and spring light dish. I think you'll like such a quick and easy recipe for cooking soup from sorrel and spinach, and you will please your relatives with a vitamin dinner more often. :)
Servings: 2-3