Sorrel soup is famous soup around Baltic region, Russia, Ukraine and East European countries. Its main ingredients are sorrel (fresh or if out of season then preserved) and potatoes. Egg is also important in this soup. To substitute egg, I used tofu which is mixed with black salt (black salt gives this egg smell). I also used smoked paprika to give the smokiness flavor. It’s also common to use smoked ribs for stock, that’s why smoked paprika perfectly fits this recipe to produce similar taste. If you use preserved sorrel, please watch out for salt amount, because preserved sorrel already have salt.
I hope you enjoy this creation!
You will need:
0.5 teaspoon of black salt
0.5 teaspoon of smoked paprika powder
1 large chopped onion
500g preserved or fresh sorrel
1 liter of vegetable stock
5 potatoes (chopped)
200-250g of firm tofu
1 large grated carrot
1 jalapeno (or other chili pepper)
Spring onions (2-3 sprigs)
Parsley (1-2 sprigs)
Sautee 1 chopped onion and 1-2 graded carrots. Add vegetable stock, parsley, jalapeno, smoked paprika and potatoes. Bring to boil and boil until potatoes are done (about 10-15 minutes). Meanwhile prepare tofu (cut in cubes) and mix with spring onion and black salt. Add sorrel and stir. Turn heat down and let it stay for 5 min. Then pour in bowl and add tofu mixture. Enjoy!
Kharcho is traditional Georgian soup (Georgian: ხარჩო). Originally the main soup ingredients are meat based stock, round grain rice, tkemali sauce and walnuts. I made modified version which is vegan, low fat and using more available ingredients.
For this soup I added Khmeli suneli spice mix, which is also Georgian traditional. If you cannot get this spice mix, it is possible to create yourself. Basic mix (which I used) include: coriander, basil, celery, dill, parsley, peppermint, marjoram, laurel leafs, garlic and chili pepper.
Please enjoy this soup and give me feedback how you liked it.
Thanks.
Recipe:
Vegetable broth (1 liter)
1 large onion (chopped)
10 grams of pumpkin seeds (originally soup ask for walnuts, but I’m not a big fan of nuts)
300g of crashed tomato
1 jalapeno pepper (can substitute with hot pepper flakes)
70 grams of short grain (sushi) rice
2 cloves of garlic
1 tablespoon of Khmeli suneli spice mix
Half teaspoon of sea salt
40g of fresh cilantro
few sprigs of parsley
Sauté onions in a little of vegetable stock. Add chopped jalapeno, garlic and stems of parsley. Add rest of vegetable broth, pumpkin seeds and rice. Bring to boil and add tomatoes. Boil on low heat for about 30 minutes. Add Khmeli suneli spice mix, salt and boil for another 2 minutes. Turn off the heat and add greens. Let it stay for 5 more minutes. Ready to serve.
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