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Sorrel soup (with meat)
4 servings1 hour 20 min your 1 hour
Sorrel soups are prepared in a variety of ways. For example, boiling sorrel soup on a meat broth without potatoes offers this recipe. Sorrel soup is a tasty, vitamin first course. The recipe for sorrel soup, as a rule, contains not many components and is easy to execute.
Pork pulp - 0.5 kg, or Bones - 0.5 kg, Water - 1.5 l, Sorrel - 400 g, Onions - 100 g, Carrots - 100 g, Parsley - 100 g, Roots (celery) - 100 g, Vegetable oil - 2 tbsp, Flour - 2 tbsp, Eggs - 3-4 pcs., Sour cream - 6 tbsp, Greens - 1 bunch, Salt - 1 tsp
Prepare the ingredients for sorrel soup.
How to make sorrel soup: Wash the meat. If pulp is used, cut it into cubes. 
Cook meat broth: pour cold water over the meat. Bring the water to a boil, make a noise and cook under a lid over a low heat for 1 hour. 
Peel the onions, cut into small cubes. 
Peel the carrots, wash, cut into 0. 5 cm side cubes. 
Peel the roots (parsley and celery), cut into the same small cubes. 
Heat the oil in a frying pan. Stir the vegetables a little (10 minutes over a medium heat) in oil (or fat removed from the broth). 
Then add the flour and, stirring, lightly fry everything with the flour (3-4 minutes over a medium heat). 
Go through the sorrel, rinse well, fold into a saucepan, pour in some water, cover and simmer for 10 minutes. 
After that, pass the sorrel through a meat grinder, wipe through a sieve or (which is faster) puff with a blender. 
Mix sorrel with fried roots and onions, pour with meat broth, add salt, mix, bring to a boil and cook sorrel soup for several (5-7) minutes. 
Hard-boiled eggs. To do this, pour cold water over the eggs, bring the water to a boil and cook the eggs for 7 minutes. Then peel the boiled eggs and cut them into halves. 
Wash and chop the greens. 
When serving, add sour cream, boiled egg, chopped parsley or dill to a plate of soup. 