Sorrel soup is a traditional spring-summer dish for Russians.
However, when preparing it, housewives sometimes encounter the fact that the soup is not as sour as they would like.
Culinary expert of HERE NEWS, chef and fourth-class baker Yulia Arkhipova will tell you what the reason for this might be.
Why is sorrel soup not sour?
Sorrel is a plant that contains oxalic acid. It is this acid that gives the dish from this crop its unique sourness, for which we love it so much.
However, sorrel does not tolerate long-term heat treatment, so it is easy to overcook it and deprive the dish of that very taste.
Therefore, when cooking sorrel soup, it is important to add it a few minutes before turning off the pan. As soon as the plant darkens, you can safely turn off the soup.
However, if you have already noticed a lack of sourness, the situation will be helped by adding finely chopped sorrel leaves and cooking the soup for another minute.
The second way to bring back the sourness is to pour whey into the sorrel soup. To do this, use a sieve or cheesecloth folded in several layers to strain the liquid.
Earlier we wrote about how to revive an over-peppered dish.
Expert: Arkhipova Julia
