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Sorrel jelly on kefir

Cold sorrel soup (kholodnik) with kefir

A pleasant, tasty, refreshing, vitamin-rich soup for a summer lunch. This soup is simple and quick to make. It works for anyone watching their weight, as long as you leave out the ham or the boiled or baked meat (which aren't the main ingredients anyway). Those watching their weight should also use the lowest-fat kefir. Some cooks leave the radish out of this soup, and some add a spoonful of sour cream to the bowl. That's the beauty of this soup—you can experiment, adding some things and leaving out others. Meat lovers will appreciate the meat or ham in this recipe, as well as the option of serving it with boiled potatoes dressed in oil and sprinkled with green onion, wild garlic (ramps), or fresh herbs. Give this soup a try too—enjoy!

Sweet-Tooth Mom

Recipe author

Composition / ingredients

Servings:

Kefir

Sorrel (bunches, or a 0.5-liter jar of canned)

Water

300

Eggs

Cucumbers (2 medium)

150

Radishes

Green onion (or 1 bunch)

0.5

Dill

0.5

Garlic (or 3 cloves)

Salt

Sugar

Beef (boiled; other boiled or baked meat or ham - optional)

130

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 4 g

Fats 22 % 2 g

Carbohydrates 33 % 3 g

42 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Get the ingredients for the soup ready. Sort and wash the herbs and vegetables, and trim the ends off the cucumbers and radishes. Hard-boil the eggs, cool them, and peel them. Boil or bake the beef or other meat the day before. You can use ham, or no meat at all—it's just an optional ingredient in this recipe.
Step 2:

Start by finely chopping the sorrel.
Step 3:

Then put it in a pot, cover it with water, and bring it to a boil. Lower the heat and cook for no more than 7 minutes. Take it off the heat and let it cool.
Step 4:

Finely chop the green onion and dill.
Step 5:

Put the chopped onion in a deep plate or bowl, add a couple of pinches of salt, and mash it with a fork. The onion will release its juices and lose that sharp raw-onion bite, so you won't taste it later as you eat.
Step 6:

Grate the cucumbers and radishes on the medium side of a grater (or chop them very finely).
Step 7:

Finely chop the hard-boiled eggs and the meat (or ham), if you're using it.
Step 8:

Add the salted onion to the pot of cooled sorrel, add the sugar, and stir well.
Step 9:

Now pour in the kefir, press in the garlic, add all the chopped ingredients, and stir. Taste it. If it needs more salt, add it to taste.
Step 10:

That's it—the kholodnik is ready! Ladle the soup into bowls. You can add a spoonful of sour cream to each. This soup goes well with boiled potatoes. Enjoy your meal!