Sorrel Soup with Fish
by Editorial Staff
This sorrel soup is made with spinach and served with boiled fish.
Servings: 6
Ingredients
- Sorrel (leaves without stems) – 230 g
- Young spinach (leaves without stems) – 230 g
- Salmon (salmon) (boiled fillet) – 230 g
- Fresh horseradish (chopped on a grater) – 25 g
- Cider – 750 g
- Cucumber (finely chopped) – 1 pc.
- Fresh dill (chopped) – 30 g (2 tablespoon. L.)
- Butter – 25 g
- Salt to taste
- Ground black pepper – to taste
- Dill, twigs for serving
How to make sorrel soup with fish:
Directions
- Melt the butter in a large saucepan. Place the spinach, sorrel, and chopped horseradish in a saucepan.
- Cover the pan and cook the leaves over low heat for about 3-4 minutes, until the greens wither.
- Put the contents of the saucepan into the bowl of a kitchen processor and pulsate until puree. Pour this green mass into a large bowl, add cider, cucumber, and chopped dill.
- Remove the bones from the fillet and cut the flesh into small pieces. Put in soup, season with salt and pepper to taste. Place the sorrel soup in the refrigerator for at least 3 hours. Serve sorrel soup garnished with dill sprigs.
Enjoy your meal!
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