October 17, 2010
Another one of my all time favorites and a great soup for all you vegetarians and vegans! Alternatively, it can be made with spinach only, but I really like the taste of sorrel - it adds slight sour-flavor that is surprisingly refreshing and delicious. As always, feel free to scale up or down, depending on how many hungry throats you will be feeding :) ... And I have to give Plodova Salata credit for this soup, since she made it for me first and kindly provided sorrel from her garden!
1 onion, chopped
3 garlic cloves, minced
4 carrots, sliced
2 bell peppers, chopped
1 lb fresh baby spinach, washed (or 2 lbs if you are not adding any sorrel)
1 lb sorrel (this is "киселец"... I only had frozen kiselec), washed and coarsely chopped
1 cup rice
Spices: salt, black and red pepper, cayene pepper, cumin, savory
In a large pot, saute the onions and garlic with some olive oil over medium heat. Then add the carrots, celery, bell peppers and all the seasonings / spices and continue cooking until all the vegetables are soft (5 min). Then add the washed spinach and sorrel and cook for additional 5 minutes or until all the leaves have released water. Add water (~ 1.5 - 2 Liters) and bring to a boil. Reduce the heat and add the rice and simmer for 20 min. (TIP: If you are in a hurry, you can reduce the cooking time by adding pre-heated water to the spinach.)
Serve and ENJOY!
Also for the non-vegans, this soup goes incredibly well with a spoon of plain yogurt and some feta cheese! Double Enjoy!