From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- Recipes/Polish Sorrel Soup with Boiled Egg.html | 401 ++++++++++++++---------- 1 file changed, 241 insertions(+), 160 deletions(-) (limited to 'Recipes/Polish Sorrel Soup with Boiled Egg.html') diff --git a/Recipes/Polish Sorrel Soup with Boiled Egg.html b/Recipes/Polish Sorrel Soup with Boiled Egg.html index 6f4097f..6a3709d 100644 --- a/Recipes/Polish Sorrel Soup with Boiled Egg.html +++ b/Recipes/Polish Sorrel Soup with Boiled Egg.html @@ -1,188 +1,269 @@ - + - - - - - - -
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Polish Sorrel Soup with Boiled Egg

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- - - Prep Time: 15 minutes - Cook Time: 15 minutes - Servings: Yield: 4 - - - Source: - - + + + Prep Time: 15 minutes + + Cook Time: 15 minutes + + Servings: Yield: 4 + + + + Source: + +

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Ingredients

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SOUP

34 fl oz (1 litre) chicken stock; can replace with any meat-based stock

2 bunches (approx. 14 oz, 400 g) fresh sorrel leaves

0.5 bunch (approx. 3.5 oz, 100 g) fresh nettle leaves; can replace with spinach

1 medium onion

1.5 tablespoon butter

pinch of salt

1 teaspoon lemon juice

pinch of black pepper

pinch of sugar

3.5 fl oz (100 ml) of sour cream; 12-18% fat

GARNISH

4 medium eggs

2 teaspoon of lemon zest; grated or cut into strips

fresh thyme; optional

fried bacon strips; optional

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Ingredients

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SOUP

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+ 34 fl oz (1 litre) chicken stock; can replace + with any meat-based stock +

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+ 2 bunches (approx. 14 oz, 400 g) fresh sorrel + leaves +

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+ 0.5 bunch (approx. 3.5 oz, 100 g) fresh nettle + leaves; can replace with spinach +

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+ 1 medium onion +

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+ 1.5 tablespoon butter +

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pinch of salt

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+ 1 teaspoon lemon juice +

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+ pinch of black pepper +

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pinch of sugar

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+ 3.5 fl oz (100 ml) of sour cream; 12-18% fat +

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GARNISH

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+ 4 medium eggs +

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+ 2 teaspoon of lemon zest; grated or cut into + strips +

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+ fresh thyme; optional +

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+ fried bacon strips; optional +

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Directions

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Start warming up the chicken stock (we will need it soon).

Wash all the leaves (both sorrel and nettle), dry them and then chop roughly.

Peel the onion and dice it finely.

In a pan, heat the butter and sauté the onion for a little while. Add in the leaves.

Salt lightly, mix together with a spatula and stew under cover for around 3-5 minutes.

Pour the hot chicken stock in and cook for 10 minutes.

Chill it down for a bit, then blend it with a blender and then press it through a strainer. I left a one-fifth of the leaves unblended for more texture. Return to the pan.

Salt lightly, add the lemon juice, salt and sugar.

Add sour cream and heat the soup to the desired temperature.

Serve with boiled egg (halved), fresh thyme and thin strips of zest.

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Nutrition

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Total Fat: 16g Saturated Fat: 7g
Trans Fat: 0g Unsaturated Fat: 7g
Cholesterol: 196mg Sodium: 500mg
Carbohydrates: 13g Fiber: 0g Sugar: 6g
Protein: 13g

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+

Directions

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+

+ Start warming up the chicken stock (we will need it soon). +

+

+ Wash all the leaves (both sorrel and nettle), dry them and then + chop roughly. +

+

Peel the onion and dice it finely.

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+ In a pan, heat the butter and sauté the onion for a little while. + Add in the leaves. +

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+ Salt lightly, mix together with a spatula and stew under cover for + around 3-5 minutes. +

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+ Pour the hot chicken stock in and cook for 10 minutes. +

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+ Chill it down for a bit, then blend it with a blender and then + press it through a strainer. I left a one-fifth of the leaves + unblended for more texture. Return to the pan. +

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+ Salt lightly, add the lemon juice, salt and sugar. +

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+ Add sour cream and heat the soup to the desired temperature. +

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+ Serve with boiled egg (halved), fresh thyme and thin strips of + zest. +

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Nutrition

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+ Total Fat: 16g Saturated Fat: 7g
Trans Fat: 0g Unsaturated + Fat: 7g
Cholesterol: 196mg Sodium: 500mg
Carbohydrates: + 13g Fiber: 0g Sugar: 6g
Protein: 13g +

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