How to please the household? Many housewives ask a similar question, thinking over the daily menu. The answer is simple - make sorrel soup. This choice will please even the most avid gourmets. In addition, enrich their body with useful substances: it is not for nothing that sorrel is considered a green piggy bank of vitamins. But this version of the dish is acceptable only in the spring-autumn period, when sorrel grows. Although, if you freeze it beforehand, it will not spoil the taste of the soup either.
It is necessary
-
- potatoes - 8-10 pieces;
- sorrel - 2-3 bunches (fresh or frozen);
- meat broth - 3 liters;
- boiled meat (chicken
- beef) 300-500 g;
- 2-3 chicken eggs;
- dill
- parsley - a few branches;
- salt;
- pepper;
- lemon or a few grains of citric acid.
Instructions
Step 1
Prepare the meat. To do this, pre-frozen must be thawed in advance and fresh or thawed thoroughly rinse with water.
Step 2
Take a saucepan, pour water into it, about two-thirds of it, put it on the fire and start preparing the base for the soup - broth. To make it fragrant and rich, the meat must be placed in cold water. If you rely on tasty meat, add it to boiling water.
Step 3
While the meat is cooking, prepare the potatoes. Tubers must be carefully selected, it is better to choose a medium size, rinse, peel and rinse again with water. Cut the potatoes into strips or small cubes.
Step 4
Once the meat is cooked, remove it from the pan and cool. Cut into small pieces or disassemble into "fibers".
Step 5
Pour the chopped potatoes into the broth. As soon as the broth with potatoes begins to boil, season with salt and lightly pepper. Add meat.
Step 6
At the same time, rinse the sorrel and chop it finely. This can be done with a knife or scissors.
Step 7
Once the potatoes are cooked, add the egg to the soup. This can be done in two ways. For the first - the egg needs to be hard-boiled, peeled, cut into small cubes and added to the soup. Second method: break raw eggs into a plate, lightly salt and whisk until thick foam. Then pour the resulting mass in a thin stream into the boiling soup. In this case, the broth should be constantly stirred with a spoon, so that a kind of "spider web" is obtained from the egg. Let the soup simmer for a couple of minutes.
Step 8
Add a few drops of squeezed lemon juice to the saucepan. If the lemon is not at hand, it can be replaced with citric acid. Just don't overdo it!
Step 9
At the very end, add sorrel, chopped in advance, into the soup. To prevent the greens from fading, add a few grains of baking soda to the saucepan.
Step 10
Dill and parsley will not be superfluous in the soup. They fall asleep a minute before removing the pan from the heat. When serving the soup, garnish with half an egg, herbs and sour cream.
Step 11
Carrots, garlic, parsley root, black pepper go well in this soup. You can exclude the egg during cooking, or add it only as a decoration. And use flour as a "thickener". To do this, melt a piece of butter in a frying pan, add a tablespoon of flour into it, mix the resulting mass, dilute it with broth from the soup and pour the mixture in a thin stream into the pan. Bring to a boil. The dish can now be removed from heat.
