You will need
    • Spring soup with sorrel:
    • 500 g of sorrel;
    • the feathers of young garlic;
    • 2-3 tablespoons of vegetable oil;
    • 1-2 tablespoons of flour;
    • 3-4 pieces of potato;
    • greens;
    • salt.
    • For a summer soup:
    • 500 grams of meat;
    • 500 g of spinach (nettles);
    • 200 g of sorrel;
    • parsley root;
    • 1 carrot;
    • 1 onions;
    • 1 tbsp flour;
    • 2 tablespoons butter;
    • Bay leaf;
    • black pepper;
    • salt;
    • sour cream;
    • 1 egg.
    • For oxalic filling (preparation for winter):
    • 800 g of sorrel;
    • 100 g of arrows of garlic;
    • 50 g parsley greens;
    • 1 glass of water;
    • 5 g of salt.
Spring soup with sorrel
Sort, wash, finely chop the sorrel and the feathers of the young garlic. Stir, put in a pan with hot oil and cook under a lid. Add the flour, mix thoroughly and gently pour boiling salted water. The soup should be of moderate density. Peel, wash and cut into slices potatoes. Put it into the soup and continue to cook until tender. Before serving, sprinkle with washed and chopped parsley.
Soup summer
Cook meat broth. Sort through the spinach or nettles, rinse well and boil in boiling water until soft. Drain in a colander, drain and RUB through a sieve. Sorrel sort and rinse, large leaves cut. Parsley root, carrots and onions clean, cut into small cubes and lightly fry in butter. Sprinkle the vegetables at the very end of frying the flour and mix thoroughly. Then put in a pot of pureed spinach, roasted roots, dilute with hot meat broth, add the Bay leaf, pepper and cook for fifteen or twenty minutes. Ten minutes before the end of cooking, put in a pot the leaves of sorrel and salt. Summer soup is recommended to be served with sour cream and cooked hard-boiled egg.
Sorrel dressing for the winter
Sort through the leaves of the sorrel and remove the damaged. Then wash very well under running water. Keep left of the sand. Wash young shoots of garlic and chop them finely along with the sorrel. Put all in an enamel saucepan, pour water and add salt. Put the saucepan on a slow fire and bring to a boil. Boil the greens for five minutes and immediately pour the filling into a clean, pre-sterilized banks. Cover with lids and roll. Then turn the jars upside down and leave until cool. Keep oxalic dressing in a cool place. Use to make green soups and soup.