Tweet about this on TwitterPin on PinterestShare on LinkedInShare on Google+Email this to someoneShare on FacebookShare on VkontakteShare on Odnoklassniki
Read on Mobile

Spinach and Sorrel soup

Spinach and Sorrel soup

The taste of sorrel - it adds slight sour-flavor that is surprisingly refreshing and delicious.
Course: Soup
Cuisine: Bulgaria
Keyword: rice, sorrel, spinach

Ingredients

  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 4 carrots, sliced
  • 2 bell peppers, chopped
  • 1 lb fresh baby spinach, washed
  • 1 lb sorrel
  • 1 cup rice
  • salt
  • black pepper
  • red pepper
  • cumin
  • savory
  • cayene pepper

Instructions

  • In a large pot, saute the onions and garlic with some olive oil over medium heat.
  • Then add the carrots, celery, bell peppers and all the seasonings / spices and continue cooking until all the vegetables are soft (5 min).
  • Then add the washed spinach and sorrel and cook for additional 5 minutes or until all the leaves have released water.
  • Add water (~ 1.5 - 2 Liters) and bring to a boil. Reduce the heat and add the rice and simmer for 20 min.

Photo credit and inspiration: bgcooks.com

Written by

Related Post

Artichoke Salad with Spinach, Feta and Sugar Snap Peas
Artichoke Salad with Spinach, Feta and Sugar Snap Peas
These artichokes, reflavoured them with lemon juice, olive oil and cumin seeds and tossed them

Leave a Reply

Best Dish Recipes from the Balkans | Spinach and Sorrel soup - Best Dish Recipes from the Balkans
Tweet about this on TwitterPin on PinterestShare on LinkedInShare on Google+Email this to someoneShare on FacebookShare on VkontakteShare on Odnoklassniki
Read on Mobile

Spinach and Sorrel soup

Spinach and Sorrel soup

The taste of sorrel - it adds slight sour-flavor that is surprisingly refreshing and delicious.
Course: Soup
Cuisine: Bulgaria
Keyword: rice, sorrel, spinach

Ingredients

  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 4 carrots, sliced
  • 2 bell peppers, chopped
  • 1 lb fresh baby spinach, washed
  • 1 lb sorrel
  • 1 cup rice
  • salt
  • black pepper
  • red pepper
  • cumin
  • savory
  • cayene pepper

Instructions

  • In a large pot, saute the onions and garlic with some olive oil over medium heat.
  • Then add the carrots, celery, bell peppers and all the seasonings / spices and continue cooking until all the vegetables are soft (5 min).
  • Then add the washed spinach and sorrel and cook for additional 5 minutes or until all the leaves have released water.
  • Add water (~ 1.5 - 2 Liters) and bring to a boil. Reduce the heat and add the rice and simmer for 20 min.

Photo credit and inspiration: bgcooks.com

Written by

Related Post

Artichoke Salad with Spinach, Feta and Sugar Snap Peas
Artichoke Salad with Spinach, Feta and Sugar Snap Peas
These artichokes, reflavoured them with lemon juice, olive oil and cumin seeds and tossed them

Leave a Reply