Young sorrel soup has a delicate aroma of greenery. You can use meat or a piece of chicken for the broth. Because of its sour taste, this soup has a second name - sorrel cabbage soup. And they can be served both hot and cold.
It is necessary
-
- 300-400 g sorrel;
- a pound of lean beef or veal;
- 3-4 medium potatoes;
- 1 carrot root vegetable;
- 3 eggs;
- vegetable oil;
- pepper and herbs.
Instructions
Step 1
Wash the meat, cover with cold water and cook. After the water boils, add salt. Remove foam and grease from the surface periodically. If it is not removed in time, then the fat during prolonged cooking will give the broth a greasy taste.
Step 2
When the meat becomes soft, take it out, cut it into small pieces, strain the broth and put it on the fire again.
Step 3
Cut the peeled potatoes into cubes, slices (as you like) and dip in a saucepan. Then fry the onions in vegetable oil and put them in the soup too. Check the broth for salinity.
Step 4
Cut the washed sorrel, preferably young greens, then the soup will be especially fragrant. Do not use stalks. Throw the sorrel into the boiling broth and stir, the greens are cooked quickly, literally in a minute.
Step 5
Dip the sliced meat into the soup; you can not put it in the pan, but add it in portions to each plate when serving.
Step 6
Now it's good, as for an omelet, beat the eggs in a cup and pour into the sorrel cabbage soup, while constantly stirring the contents of the pan. The soup is ready.
Step 7
You can do it differently. Hard boil the eggs, peel and cut into cubes, halves or wedges, then add directly to the plates.
Step 8
Finally, chop green onions and parsley, when serving, put sour cream in the cabbage soup and sprinkle with chopped herbs on top.
