Sorrel contains many vitamins. At the same time, it is non-calorie and has an interesting taste. One of the dishes made from this herb is green borscht, which is also known as sorrel cabbage soup.
It is necessary
- - beef on the bone - 700 g
- - sorrel - 2 large bunches
- - potatoes - 5 pcs.
- - carrots - 1 pc.
- - onion - 1 pc.
- - sunflower oil - 2 tbsp. spoons
- - chicken egg - 4 pcs.
- - salt - 1 tbsp. a spoon without a slide
Instructions
Step 1
Rinse the meat with cold water, divide into portions. Take a 5 liter saucepan, place the meat in it, cover with cold water and bring to a boil. Remove the pot from heat, rinse the meat and pour the first broth. Pour the meat over with clean water and bring to a boil. Cook for an hour.
Step 2
Chop the onion finely and grate the carrots on a coarse grater. Preheat a skillet, pour sunflower oil over it and sauté the onions and carrots for 5 minutes. Add vegetables to meat, salt soup.
Step 3
Peel the potatoes and cut into small cubes. Add to soup, cook for 15 minutes.
Step 4
Rinse the sorrel, cut across the leaf into 0.7-1 cm strips. Add to the soup and cook until the leaf darkens.
Step 5
Boil hard boiled eggs. To do this, after boiling the water, the eggs must be boiled for 10 minutes. Let cool slightly. Cut into small cubes and add to prepared soup. If you wish, you can skip the eggs or add them to the pan, but put half of the eggs on the plate when serving.
Step 6
The dish can be served with sour cream.
