Sorrel soup

Sorrel soup

Category: First meal

Ingredients
Meat	500 gr.
Potatoes	3-4 pcs.
Bulb onions	1 PC.
Carrot	1 PC.
Sorrel	~ 300 gr.
Bay leaf, peppercorns, salt	Taste
Boiled eggs for serving	4-5 pcs.
Vegetable oil for frying	Taste.

Cooking method

• Sorrel soup or sorrel cabbage soup is a classic in our family.
• Put the meat in a piece in boiling water, add spices.
• Rinse the sorrel well and dry on a towel.
• Chop the onion, not very finely, grate the carrots, fry over low heat.
• When the meat is boiled (about 30 min.) Take it out and cool it (if the broth is foamy or boiled on the bone and you are afraid of small bones at the bottom, you can strain it). Put chopped potatoes into broth and cook until half cooked.
• Cut the cooled meat into pieces and put in the soup, then lay the frying.
• We cut the sorrel into small strips so that the leaves give better sourness and lay them last. They should not be cooked for a long time, no more than 5 minutes.
• That's it, the soup is ready! Serve with an egg in a plate, sour cream or mayonnaise, herbs of your choice and taste. Bon Appetit!

The dish is designed for

~ 2 liters

Time for preparing:

1,5 hour

Note

The meat should be thrown into boiling water so that there is less foam, you can also throw an onion into the broth.