Green Solyanka with Seafood and Sorrel
This light seafood soup brings protein and a refreshing sour edge without a heavy base. Sorrel and herbs brighten the broth, while the short cooking keeps the seafood tender. It suits a warm keto lunch, especially when you want something lighter.
Pour water (500 g) into a saucepan, bring it to a boil, add seafood mix (150 g), leek (20 g), zucchini (40 g), salt (2 g), and ground black pepper (1 g), then cook for 3 minutes.
Add sorrel (20 g), spinach leaves (20 g), basil (5 g), and olive oil (3 g), warm for 1 more minute without a hard boil, and serve right away. For a sharper sour note, add a little lemon juice directly in the bowl.
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