Sorrel soup (with meat)

4 servings
1 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.

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.