A young sorrel soup has delicate aroma of greens. For broth it is possible to use meat or a piece of chicken. Because of the slightly acid flavor this soup carries the second name – oxalic Russian cabbage soup. And it is possible to serve them both hot, and cold.
It is required to you
- 300-400 g of a sorrel;
- half a kilo of low-fat meat of beef or veal;
- 3-4 average potatoes;
- 1 root crop of carrots;
- 3 eggs;
- vegetable oil;
- pepper and greens.
Instruction
1. Wash up meat, fill in with cold water and put to cook. After water begins to boil, salt. Periodically scum also the fat appearing on a surface. If in time not to remove it, then fat at long cooking will give to broth grease smack.
2. When meat becomes soft, get it, cut on small pieces, and filter broth and again put on fire.
3. Cut the peeled potatoes in cubes, slices (as it is pleasant to whom) and lower in a pan. Then fry onions in vegetable oil and too put in soup. Check salinity of broth.
4. Cut the washed-up sorrel, it is desirable to take young greens, then soup will be especially fragrant. Don't use small stalks. Throw a sorrel into the boiling broth and prevent, greens cook quickly, literally in a minute.
5. Lower the cut meat in soup, it is possible not to put it in a pan, and to add a la carte to each plate when giving on a table.
6. Now it is good how on omelet, shake up in a cup of egg and pour in oxalic Russian cabbage soup, at the same time constantly mixing pan contents. Soup is ready.
7. It is possible to arrive differently. Boil hard boiled eggs, clean and cut in cubes, halves or segments, and then add directly to plates.
8. Finally cut green onions and greens of parsley, when giving on a table put sour cream in Russian cabbage soup and from above strew with chopped greens.