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Sorrel soup

Cooking recipes / First course recipes / Soups / Lamb soup

Cook the loin with the chopped roots for about 1 hours, then add the potatoes chopped into pieces and cook for another 15-20 minutes. Go through the sorrel, tear off the cuttings, rinse, chop with a knife, fry with flour and finely chopped onions in butter. Add to the soup, cook for another 5-6 minutes. Serve with sour cream, chopped egg and dill greens.

lamb loin - 400 g, or ham - 400 g, sorrel - 300 g, potatoes - 4 pcs., carrots - 1 pc., parsley root - 1 pc., sour cream - 200 g, boiled eggs - 4 pcs., flour - 1 tbsp. spoon, onions - 1 pc., butter - 2 tbsp. spoons, salt to taste, dill greens to taste