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Friday, December 14, 2012,9:12 PM by
J.Sujatha

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SORREL AND SPINACH SOUP

Serves :
4

Preparation Time :
40 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Melt the butter in a large pan. Add the sorrel and spinach leaves and fresh horseradish. Cover and gently cook for 3-4 minutes, or until the leaves are wilted.
  • Spoon into a food processor and process to a fine puree. Ladle into a tureen or bowl and stir in the kvas or cider, cucumber and dill.
  • Chop the fish into bite-size pieces. Add to the soup, then season with plenty of salt and pepper. Chill for at least 3 hours before serving.
  • Garnished with a sprig of dill.

INGREDIENTS

  • 2 tablespoon butter
  • 250 grams sorrel, washed and stalks removed
  • 250 grams young spinach, washed and stalks removed
  • 25 grams fresh horseradish, grated
  • 750 ml kvas or cider
  • 1 pickled cucumber, finely chopped
  • 2 tablespoon chopped fresh dill
  • 250 grams cooked fish, such as pike, perch or salmon, skinned and boned salt and freshly ground black pepper sprig of dill, to garnish

6 comments for “Sorrel and Spinach Soup”

  • Posted Saturday, February 11, 2023 at 6:41:39 PM

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