Description
I saw in the store fresh sorrel. It is in February then! And so I immediately wanted green soup – is simply impossible! Sorrel and box only one left, you can see, I'm not the one about summer remembered. Well – let them! Not enough for soup, but the soup is just right, especially if you combine it with different herbs and add the grains for satiety. It and satisfying in the cold for you!
Ingredients
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Broth
1.5 l
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Bulgur
1 cup
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Sorrel
1 coup
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Leeks
0.5 piece
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Garlic
4 sprig
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Parsley
1 coup
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Potatoes
2 piece
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Salt
-
Black pepper
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Marjoram
1 pinch
Cooking
Rinse all the greens. Peel the potatoes. Measure out the bulgur.
In the boiling broth to lower the potatoes, cut into large cubes. Bring to boil and add bulgur. Cook on slow heat for 15 minutes.
Add to the soup meat from the broth and finely chopped leeks and garlic arrows. If no arrows, you can add a couple of zubochkov garlic or without it. Cook for a few minutes.
Dipped in the soup finely shredded sorrel and parsley. Season with salt to taste, add black pepper and marjoram.
Bring to boil, cover tightly with a lid and remove the pan from the heat. Let stand 20 minutes.
Serve the soup hot with sour cream and fresh bread.
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