If you monitor your health and adhere to the rules of proper nutrition, then this recipe will deserve a place of honor in your cookbook. Spinach and sorrel contain almost the entire table of vitamins and minerals that are so important for the human body.
Ingredients:
- Beef;
- Potatoes;
- Carrot;
- Onion;
- Spinach;
- Sorrel;
- Bulgarian pepper (optional);
- Salt.
- Boil the broth. Put well washed meat in cool water and put it on fire. It is placed in cool water so that there is less foam from the meat during cooking. It is also worth adding some of the onion to the broth so that the meat is softer and salt.
- While the broth is preparing, rub the carrots on a coarse grater. Cut onion and bell pepper into cubes and sauté it in oil over low heat.
- We clean the potatoes and cut them into cubes (it is worth holding the potatoes in cold water for 2-3 hours so that all the starch comes out of it).
- Rinse the spinach and sorrel in cold water and divide into two equal parts. We pour over one part with boiling water and grind in a blender, and cut the other into large sheets.
- In the finished meat broth, put the ingredients in turn. First, lay out the sautéed carrots, onions and peppers. Passing will add a specific flavor to the broth. After that, add potatoes and coarsely chopped greens to the broth. Also, if desired, you can add parsley, dill.
- Cook until cooked. At the very end, add the mixture of herbs chopped in a blender. The complete basic recipe also includes adding sliced, hard-boiled eggs to the dish.
This soup can be chosen for a light dinner or as a main course for lunch. Also, it is great for vegetarianists, if you take vegetable broth as a basis. Included in many kindergarten children's menus.
