Sorrel Soup with Smoked Sausage and Root Vegetables
60% автентично · Fusion / Eastern European Inspired
A heartier, more robust variation of sorrel soup, incorporating smoky flavors from kielbasa or other smoked sausage and adding parsnips for a deeper, earthy sweetness alongside potatoes and carrots.
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Съставки
- Fresh sorrel leaves200g
- Smoked sausage (e.g., kielbasa)200g
- Potatoes2 medium
- Carrots1 large
- Parsnip1 medium
- Onion1 medium
- Chicken or vegetable broth1.5 liters
- Sour cream100g
- Fresh parsley1/4 cup, chopped
- Vegetable oil1 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Wash and finely chop the sorrel leaves. Dice the potatoes, carrots, parsnip, and onion. Slice the smoked sausage.
- 2
In a large pot, heat vegetable oil over medium heat. Add the sliced smoked sausage and cook until browned and slightly crispy. Remove sausage and set aside, leaving drippings in the pot.
- 3
Add the chopped onion to the pot and sauté until softened, about 5 minutes.
- 4
Add the diced carrots and parsnip and cook for another 5-7 minutes.
- 5
Pour in the broth and bring to a boil. Add the diced potatoes and cook until tender, about 15-20 minutes.
- 6
Add the chopped sorrel leaves and cook for 5-7 minutes until wilted.
- 7
Return the cooked sausage to the pot. Season with salt and black pepper to taste.
- 8
Serve hot in bowls, garnished with a dollop of sour cream and chopped fresh parsley.
