How to make
Let's recharge ourselves not only with a spring mood, but also with many vitamins from greens, such as sorrel, dock, spinach, nettle - now is the time to enjoy them! The sorrel is cleaned, washed and cut into small pieces.
The onion is also cut into small pieces, one carrot into cubes and the other is grated. In a deep pot, heat the oil and stew the onion and carrots in it with a little water. Next up are the potatoes, if you add any, I don't.
Add the sorrel and fry for another 2-3 minutes until it shrinks. Add the paprika, stir and pour the water. Dry peppers are added, mostly spicy, they add a great taste to the dish. Close with a lid and let it boil.
As soon as the broth boils, pour the tomatoes, add the soup seasoning, salt to taste, sprinkle with black pepper and savory herb and let it boil for 15 minutes, with the lid half closed.
Pour the vermicelli into the boiling broth. Boil for another 2-3 minutes and remove from the heat. It is closed tightly with the lid, and the vermicelli are cooked from the residual heat.
And speaking of soup, let's thicken it. Mix the turmeric with the lemon juice in a bowl and add it to the broth, then pour it back into the pot. The soup turns slightly yellow.
The turmeric-infused vegetarian sorrel soup is very beneficial for the human body, which is exhausted by the long winter. But remember that when you use turmeric you should always sprinkle black pepper on the dishes, only then it is really healthy!
When serving, if desired, it can be sprinkled with chili and garnished with a slice of lemon. And this is one of the soups that are delicious cold as well :)
Enjoy it!
