In hot summer weather, when nailyubimeyshy soup does not cause appetite because of his hot form, helps cold soups. And the dock they can be very useful even. For example, a few recipes.
Just friedge
If you have a lot of sorrel - a kilo, the cook from it friedge - no problem. Having looked carefully and rinse the leaves, they need to chop and drop it into boiling water (2 liters) not more than 5 minutes, then leave to cool. By the way, if you chop crosswise, rather than along, the leaves in a completed form will be softer.
So, sorrel cool in its own broth. In the meantime, we take green onions - to taste - and crumble. A couple of fresh cucumbers cut into cubes, Proteins 4 boiled eggs finely chop, and egg yolks them - rub the (out quickly, because they are soft). All mix, salt to taste.
Actually, the main done. You can, of course, all prepared to shoot the components of the cooled broth, but not necessarily - someone will be nice when they put directly into the plate, flooded sorrel soup and tuck. Speaking of fuel: it is suitable for sour cream with herbs such as dill, and a small amount of sugar.
Friedge fish
The recipe is not too much different from the previous one, but nevertheless has its own peculiarities. Main course - the fish itself. Which - to solve every chef yourself, but fit many varieties: cod, mullet, perch, carp. The main thing is not carp and minnows - torment bones to choose. But pre-cooked fish should be free of them.
If you have half a kilo of fish, take as much and sorrel, which is boiled in the same way as for conventional friedge. One or two of fresh cucumbers are also needed, but chefs say that in this case they need to cut the straw (or at least wedges). But do not rub the yolks: 2-3 boiled eggs just cut cubes. Green onions are advised to chop and rub with salt - then it will give the juice.
It is believed mixed ingredients pour sorrel broth, but why not add a little fish broth? However, as you wish. And fueling this subtlety: in addition to cream, sugar and chopped herbs into it relies to add horseradish. Of course, a little - on a full alignment of a couple of teaspoons, but as they say, the owner - a gentleman, you can, be less ...
This option is making a cold soup, take some cooking skills. But as his rack, if not try? So, first, for this dish would be required only sorrel leaves, stems should be removed. Finely chopped sorrel (500 g), together with a whole onion is omitted in boiling water (1,5-2 l) and cook.
After 10 minutes add 1-1,5 st. spoons of sugar and 2 tablespoons. lemon juice and continue cooking.
Meanwhile, beat 2 eggs, add them to 150 grams of sour cream and pour gently, stirring a cup of hot oxalic broth. Then repeat the procedure - is pouring another glass of broth. Must obtain a homogeneous mixture, which very accurately, a trickle, was lowered into the pot with the sorrel, still stirring. Then the salt, add another 2 tbsp. lemon juice on and off the stove.
On the table served chilled, sprinkled with chopped greens.
Botvinya with sorrel
The composition of products for the preparation of such botvinya not very complicated, the only essential requirement - the existence of a substantial amount of beet tops - 500 grams to 1 kg. It must, rinse, chop, pour boiling water (2 liters) and cook for 10-15 minutes, then add the sorrel (200 g), salt and boil again as many times.
While there is cooking, slices a cucumber and two or three hard-boiled eggs - diced, half a dozen radishes - thin slices, finely crumble green onions. It is so base, which will fill oxaloacetic beetroot soup. As the filling is used sour cream with mustard. Salt, as always - to taste.
Suggested recipes, of course, does not exhaust the possibility of the use of sorrel in the cold soups. But even in the same hash: you only have to scald and cool, then add to the traditional components. But I have something of a culinary theme appetite, so that the rest, dear readers, to invent ourselves, okay?
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