Find out the recipe of sorrel soup by Nofar restaurant.
Cold sorrel soup
The recipe’s author – Nofar Zohar, the concept chef of Moroccan restaurant Nofar
- 1,2 l of chicken broth
- 160 gr of sorrel
- 30 gr of cilantro
- 50 gr of carrot
- 40 gr of celery root
- 40 ml of olive oil
- several drops of lemon juice
- salt and pepper
- 2 eggs
- sour cream
Step 1. Sort sorrel, rinse it, cut stems and cut into large pieces.
Step 2. Peel and cut onion. Strew it with salt and pepper a little bit. Fry onion in olive oil for 3 minutes. At the same time cut celery root and add it to warm chicken broth.
Step 3. Grate carrot, add it to onion and fry until tender, constantly stirring it.
Step 4. Bring broth to a boil, add onion with carrot and cook for 4-5 minutes.
Step 5. Add sorrel, cilantro, lemon fresh. Cook for more 2 minutes.
Step 6. Serve the cooled soup. Cut eggs into halves and put in a soup. Add sour cream according to your taste.