Sorrel soup

Ingredients

• sorrel - 1 bunch
• water - 1 l
• Adyghe cheese - 100 g
• potatoes 1–2 pcs.
• salt to taste
• carrots - 1 pc.
• spices (turmeric, asafoetida, black pepper, cumin) 0.5 tsp.
• parsley to taste
• dill to taste
• cauliflower 100 g
• oil to taste (vegetable, butter)

Cooking

Step 1

Bring water to a boil in a saucepan and add the potatoes cut into small cubes. We cook it on a small fire. While the potatoes are cooking, add the cauliflower to it.

Step 2

Heat the oil in a frying pan and lightly fry the turmeric, asafoetida and cumin in it. Add grated carrots. When the carrots become soft, add Adyghe cheese to it. After that, the frying should be held on fire for no more than a minute and immediately set aside.

Step 3

Then wash and coarsely cut the sorrel. Check the readiness of the potatoes. If it has become soft, put the sorrel and the contents of the pan into the pan. Salt, add black pepper, boil for another minute and turn off.