There are dishes that are appropriate at any time of the year. They do not depend on the season, but always turn out to be tasty and satisfying. Such recipes are especially appreciated for their versatility and the ability to fit into any diet. One of these is a light soup with tomatoes that combines a piquant touch of sorrel and saturation of mushroom taste.
It takes a little time to cook, and the result surpasses expectations:
Ingredients (for 4 portions)
- 600 g of tomatoes
- 200 g of champignons
- 100 g of young sorrel
- 1 large onion
- 2 cloves of garlic
- 1 tbsp. olive oil
- 1 tsp Sahara
- 750 ml of chicken broth
- 2 tbsp. sour cream
- salt, black pepper to taste
- A little dill for serving
A step -by -step recipe
1. Tomatoes are cut crosswise, lower in boiling water for 30 seconds. Remove the skin, grind the pulp in a blender or grate.
2. Cut the onion with cubes, chop the garlic. Fry the onion in olive oil until transparent, add garlic. Pour in tomato puree, add sugar, simmer for 5 minutes.
3. Cut the champignons with plates. Add to tomato mass, prepare 7-10 minutes until the mushrooms are soft.
4. Pour in hot broth, bring to a boil. Finely chop sorrel, add to the soup 2 minutes until cooked. Salt, pepper to taste.
5. Pour on plates, add ½ tsp. Sour cream in every portion. Decorate with chopped dill.
The dish is prepared quickly, but it turns out surprisingly multifaceted to taste. Soup is equally good both hot and chilled. Bon appetit!
Earlier it was reported how to prepare dietary balls of three ingredients.
