For preparation of a sorrel soup use sprouts of a young nettle. The nettle is rich with vitamin C, and in combination with spinach or with a sorrel which also add to Russian cabbage soup, in a saucepan the vitamin bomb turns out.
It is required to you
- leaves of a young nettle (500 g)
- sorrel (200 g)
- potatoes (2 pieces)
- carrots (1 piece)
- onions (1 head)
- unpitted beef (500 g)
- bay leaf (3 pieces)
- peppercorn (5 pieces)
- egg (2 pieces)
Instruction
1. Wash out a piece of beef, put it in a pan and fill in with cold water. Put on strong fire and scum. In 20 minutes lower fire, you cook meat until ready within 1.5 hours. In 15 minutes prior to the end of cooking put bay leaf and peppercorn in broth.
2. Filter broth, and cut meat bars. If broth hazy, then shake up one egg protein and pour in it in the boiling broth. Then again filter. For a sorrel soup broth is better to use transparent. Cut potatoes in cubes, and carrots roundels. Put them in the boiling broth. There put bars of boiled meat.
3. Kindle a desi piece in a frying pan. Put small cut onions and a root of parsley in oil. Fry to softness, slightly powder with flour. Shift stewed vegetables in a pan with the boiling soup.
4. Scald boiled water nettle leaves. Cut them together with a sorrel. Put in soup, stir and at once switch off fire. Close densely a cover, let's soup stand a little bit. Put in a plate either a half of egg, or the cut egg. Fill in with soup. Separately serve sour cream.
5. Make green cream soup. Wash out leaves of a nettle, dandelion, a sorrel. Put them in the boiling water, you cook 10 minutes. Cast away on a sieve and wipe through it with a pestle. In a saucepan kindle an oil piece, on it fry a flour spoon. Add broth and the wiped pyureobrazny greens. Add boiled water that soup turned out not really dense. Boil thoroughly 10 more minutes. Put a half of boiled egg in a plate, pour soup and put a sour cream spoon.