The recipe for oxalic soup: very useful and unusually tasty

In the spring, you want something new and fresh, and especially for food - in winter we get few vitamins, and almost everyone at this time suffers from hypovitaminosis, which makes us hungry look at fresh early vegetables and fruits. One of the most popular spring dishes is green, or oxalic soup. Sorrel gives the soup an incomparable taste and aroma, contains many useful nutrients that our body lacked so much throughout the winter, and thanks to the fact that it is possible to cook such a soup only in the spring, it will not get bored, no matter how often we do not Cooked for this season. It is prepared quite simply, but all the same for its preparation you need to know well the recipe for oxalic soup and all the subtleties of cooking, and instead of a tasty and beautiful soup can get an inarticulate brew. There is not one recipe for oxalic soup, and all of them besides excellent taste combine also a great nutritional value with low calorie content.

The very recipe for oxalic soup is quite simple. As a rule, it is prepared on a meat broth, and the most delicious is obtained from beef, but it turns out well from pork and even from chicken. Meat should be properly boiled to be soft - it's about 1.5 - 2 hours or half an hour for chicken from the store. The basic recipe for oxalic soup suggests the following ingredients: on 2.5 liters of broth it is taken about four to five medium potatoes, one small carrot, two medium bulbs, a large bunch of sorrel, black pepper, bay leaf, greens to taste.

How to Boil Oxalic Soup

In the boiling broth is added finely chopped potatoes and onions. Before laying the potatoes, the broth is best mixed with a little - then it will remain transparent. If your family does not like finely chopped boiled onions in soup, then together with the potatoes you can put whole bulbs cut from above by about a centimeter. In the same tab, we put carrots cut into circles and cook for 15 - 20 minutes until the potatoes are ready. At this time we are preparing to lay the sorrel: carefully washed, as on the leaves can be insects and pollution, cut the stems and cut in such a way that its pieces are placed in a spoon. When vegetables are cooked, pawn with spices soup, greens and sorrel, again bring to a boil, turn off, cover with a lid and leave for 10 to 15 minutes, so that it is infused.

Usually the recipe for oxalic soup suggests adding dill, but you can also use parsley and green onions - in this case it will turn out very fragrant. Sometimes there is added and pressed garlic or its finely chopped greens, both during cooking and at the time of serving. Also for satiety, rice or beans are sometimes added to the soup: rice is put together with potatoes, and pre-soaked beans - just after the meat boils, the poet must prepare it beforehand in order to prepare the oxalic soup with beans . In addition to sorrel, you can put nettle and spinach in green soup - they are very useful, because they contain a huge amount of vitamins and trace elements, in particular, vitamins A and C and iron. Some landladies, before laying the onion, pass it, but this variant no longer has such fresh taste. It is also possible to add a raw egg with boiling soup: it can be blown by making two holes in the shell, or you can beat the egg as an omelet in a separate bowl and pour into a saucepan with soup in a thin trickle.

Served with oxalic soup with a half of hard-boiled eggs and sour cream. You can also serve small chopped green onions and / or garlic cloves. In this case mayonnaise is more suitable for filling. Half of the egg can be put into each plate in its entirety, or it can be finely chopped.