Ragex acid (Rumex acetosa) - a plant with edible leaves, which have a characteristic sour taste, a popular garden crop, widespread in Eurasia. According to the season (in late spring - early summer), the young leaves of sorrel - a rescue from the lack of vitamins. Well-cooked dishes with sorrel are very useful, because the leaves of this plant contain carotene, vitamins C and group B, compounds of potassium, calcium, magnesium. The use of sorrel leaves for food contributes to blood purification, improving the digestive and excretory systems of the body, is an effective prevention of periodontal disease. For all its usefulness, sorrel is contraindicated in gout sufferers, kidney and gastrointestinal diseases in the phase of exacerbation, and during pregnancy. That is, dishes with sorrel are quite good for cautious periodic and infrequent use.
The leaves of sorrel are used mainly for salads and soups.
Tell you how to cook oxalic soups.
Boil the oxalic soups can be from fresh or frozen sorrel , it is almost also useful. The basic principle of the proper preparation of useful oxalic soups is not to expose the leaves of this wonderful vitamin plant with a long heat treatment (in which vitamin C is almost completely destroyed).
Easy oxalic soup with egg on chicken broth - recipe
Ingredients:
- sorrel - 1 thick bundle;
- potatoes - 3 pcs .;
- rice - 2 tbsp. spoons;
- young green onion - 5 feathers;
- Chicken egg - 2 pcs .;
- chicken broth - 1 l;
- greenery;
- black pepper powder.
Preparation
Potatoes are cleaned and cut into small slices, rice is washed with cold water. We put potatoes and rice in a saucepan, pour in broth. Cook for 15 minutes. While the soup is brewed, carefully washed and crushed sorrel and the rest of the greens. When the potatoes are cooked in the soup, add raw eggs and stir vigorously. After 2 minutes we threw the cut greens, turn off the fire, close the pan with a lid and leave for 5-8 minutes. Ready soup is poured into a serving bowl and seasoned with ground black pepper, you can serve sour cream in a separate bowl.
In another version of the preparation, you can not stir eggs in the soup, but lay in the soup ready-made separately boiled eggs, cut in half (1 egg per serving or 4 pieces of quail - whole). We serve with toast or rye bread.
The recipe for oxalic soup with chicken and vegetables for those wishing to build themselves
Ingredients:
- chicken meat - 300 g;
- onion - 1 pc .;
- spices not ground for broth;
- sorrel - a thick bundle;
- potatoes - 2 pieces;
- broccoli - 200 g;
- sweet pepper - 2 pcs .;
- pumpkin - 200 g;
- young green onions - 8 feathers;
- greens (parsley, coriander, basil, etc.);
- hot red pepper;
- garlic;
- tomato paste - 2 tbsp. spoons.
Preparation
Cook chicken with onion and spices for broth until ready in 1.5 liters of water. We extract meat and onion, chop the meat, throw the onions. In a saucepan with boiling broth we put in small potato slices,
A rich, but easy oxalic soup can be prepared by mixing in random proportions warm mashed potatoes with broth or cream, chopped sorrel and herbs.