Description
I just LOVE the sour soup. And You? If Yes, then sorrel soup is for You! Well, summer is generally the best option, because in the cold, it is no less delicious. Moreover, I offer the option of a light soup, in chicken broth, with color cabbage. Go! For the competition "summer Inspiration".
Ingredients
-
Salt
-
Leeks
1 handful
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Garlic
1 tooth
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Water
1.25 l
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Cauliflower
200 g
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Chicken fillet
0.5 piece
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Sorrel
100 g
Cooking
Let's start with the sorrel. Fresh sorrel to wash, separate the leaves from the legs of the sheets cut.
Leeks cut into rings.
Next, the chicken and the broth... the Chicken boil in salted water until tender (20-30 minutes, in kabakobwa water), remove and divide into fibres. The legs of the dock to tie the thread and cook with the chopped leaves and onion in broth in 10 minutes.
A cauliflower to divide/cut into small florets, throw in our soup, cook for 5 minutes, throw the chicken, then remove the pan from the heat.
Garlic crush the flat side of a knife and put it in the soup for 5 minutes, remove and discard.
Our soup is ready. Can eat immediately, but tastes better after the infusions.
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