The sorrel contains a set of vitamins. At the same time it is noncaloric and has interesting taste. One of dishes from this grass – green borsch which is also known as oxalic Russian cabbage soup.
It is required to you
- - beef on the bone – 700 g
- - a sorrel – 2 big bunches
- - potatoes – 5 pieces.
- - carrots – 1 piece.
- - onion – 1 piece.
- - sunflower oil – 2 tablespoons
- - egg – 4 pieces.
- - salt – 1 tablespoon without hill
Instruction
1. Wash meat with cold water, divide into flank steaks. Take a 5-liter pan, put in it meat, fill in with cold water and bring to the boil. Remove a pan from fire, wash out meat and pour out the first broth. Fill in meat with a clear water and bring to the boil. You cook within an hour.
2. Small cut a bulb and grate carrots. Warm a frying pan, pour on it sunflower oil and brown onions with carrots within 5 minutes. Add vegetables to meat, salt soup.
3. Clean potatoes and cut in small cubes. Add to soup, you cook 15 minutes.
4. Wash out a sorrel, cut across a leaf on strips 0.7-1 cm wide. Add to soup and you cook before darkening of a leaf.
5. Boil hard boiled eggs. For this purpose after boiling of water of egg it is necessary to cook within 10 minutes. Let's cool down a little. Cut in small cubes and add to ready soup. At the request of egg it is possible not to cut and not to add to a pan, and to put a half of egg in a plate when giving on a table.
6. The dish can be served with sour cream.