Soup oxalic: how quickly and tasty to cook

The oxalic soup is ideal for those who observe a strict diet. After all, this dish contains a minimum of calories and a maximum of useful substances. In addition, such a cold soup-based lunch helps to cool off in the summer hot weather.

How to cook cold oxalic soup in only half an hour

Necessary ingredients:

• Drinking purified water - 2,5-3 l;
• Freshly cut sorrel leaves - 500 g;
• Chicken eggs large - 3-4 pieces;
• Fresh greens (you can take dill, parsley and leek) - a large bunch;
• Potatoes young not large - 5-6 pieces;
• Fresh cucumber small - 4-5 pieces;
• Salt - a few pinch;
• Thick sour cream 30% - for taste and decoration of the dish.

Processing of the main ingredient

The oxalic soup should be prepared only from freshly cut greens. After a little stale green leaves do not have the flavor and flavor that must be present in this dish. To do this, take 500 g of sorrel, wash it thoroughly and soak it for 15 minutes in cold water. After that, the greens are required to rinse again, and then finely cut with a knife.

Process of processing vegetables and greens

The oxalic soup provides for the use not only of sour leaves of greenery, but also of vegetables such as cucumbers and potatoes. In addition, it is desirable to add some chicken eggs to this cold dish. Thus, fresh cucumber is required to be washed in warm water, peeled (if it is bitter and hard), and then cut into thin bars. After this, you need to boil 3-4 eggs, chill, clean and chop them finely with a knife.

In order to make the soup of oxalic obtained a fragrant and tasty, it should be added fresh herbs in the form of leeks, dill and parsley. All these ingredients are required to rinse and chop. Further it is recommended to wash carefully the medium-sized young potatoes, lay them in boiling salted water directly in the peel and boil for 23-26 minutes.

Forming and heat treatment of the dish

Sorrel soup, a recipe with a photo of which is presented in this article, should be done on the basis of ordinary drinking water. It should be poured into a saucepan, brought to a boil, and then put all the processed and chopped leaves of sorrel. They are recommended to cook on low heat for 3 minutes, after which the dishes should be removed from the plate and cooled in the air. After cooling in the broth, you should add all the chopped fresh herbs (dill, leeks, parsley), chopped cucumber and boiled eggs. It is desirable to mix the products well, salt to taste, and then put in the refrigerator for several hours.

Correct feed to the table

After a while, the oxalic soup should be poured over plates and sprinkled with two spoonfuls of thick 30% sour cream. Also to this dish (if you are not on a diet) it is advisable to serve hot boiled potatoes in a uniform, which should be slightly salted and coated with butter.

Helpful advice

In the event that the sorrel is not sufficiently acidic, for taste in cold soup it is possible to additionally add lemon juice or citric acid.