Favorite spring soups: TOP 3 recipes

On March 5, a culinary holiday is celebrated – International Soup Day. In honor of such a delicious holiday, MustHub has prepared a vitamin selection of your favorite spring soups from fresh herbs. Cook and celebrate with pleasure!

Green borscht with sorrel and beef

Ingredients:

• 500 g beef on the bone,
• 2 eggs,
• 4 potatoes,
• 1 onion,
• 1 white root,
• 1 bunch sorrel,
• 1 bunch of green onions,
• 1 bunch of herbs (dill, parsley, spinach),
• 2 bay leaves,
• 3 peas of allspice,
• ground black pepper to taste,
• salt to taste,
• sugar to taste,
• 2 liters of water.

Preparation:

1. Fill the meat with water, bring to a boil and remove the foam. Add the white root, chopped onion, bay leaf, allspice, salt and cook on low heat for 1.5-2 hours.
2. Cut the potatoes into cubes. Remove the stalks from the sorrel, wash all the greens thoroughly and grind them.
3. Take out the meat, cut it into small pieces. Strain the broth, put the meat in it and return to the fire.
4. Add the potatoes to the broth and cook for 15-20 minutes. Then add the sorrel, green onion, spinach and cook for 4-5 minutes.
5. At the end, add parsley, dill, pepper, sugar, salt to taste.
6. Cook the sorrel borscht for another 1-2 minutes. Then turn off the heat and leave to infuse for a couple of minutes.
7. Pour the ready-made sorrel borscht on plates and add the chopped boiled egg. Serve with sour cream.

Green cream soup with spinach and cream

Ingredients:

• potatoes – 4 pcs.
• carrots – 2 pcs.
• spinach – 200 g
• cream – 150 ml
• salt, pepper, spices – to taste

Preparation:

1. Cut the potatoes into cubes.
2. Rub the carrots on a grater.
3. Chop the spinach.
4. In boiling water, throw potatoes and carrots, add salt, pepper, spices and cook for 20-25 minutes.
5. Add the spinach and cook for another 2 minutes.
6. Pour in the cream and cook for another 3 minutes.
7. Whisk the soup to a puree consistency and serve.

Green nettle soup

Ingredients:

• 1 chicken leg,
• 2 quail eggs,
• 3 potatoes,
• 1 carrot,
• 1 bunch of young nettle,
• 1 bunch of green onions,
• ground black pepper to taste,
• salt to taste,
• 2 liters of water.

Preparation:

1. Fill the ham with cold water, bring to a boil, add salt and cook over medium heat for 30 minutes.
2. Cut the potatoes into small pieces. Cut the carrots into small circles. Chop the green onions.
3. Wash the nettle, pour boiling water over it for 2-3 minutes, drain the water and cut it small.
4. Add the carrots and potatoes to the broth and cook for 10 minutes.
5. Then throw the nettle and onion into the soup, add salt and pepper to taste and cook for another 2-3 minutes.
6. In the ready-made nettle soup, add the chopped boiled egg and serve hot.

Bon Appetit!

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