The sorrel grows early in the spring, with its help it is possible to diversify a daily diet well. Sorrel soup is very tasty and light in preparation, quickly cooks and is good replacement to the cloyed ""winter"" soups. It is very tasty as in hot, and cold.
It is required to you
- 2 potatoes;
- 5 tablespoons of pearl barley;
- 1 l of water;
- 1 carrots;
- 1 bulb;
- 300 g of a sorrel.
Instruction
1. Boil pearl barley on small fire. When it is ready, several times wash out its baking plate a stream of flowing water until the flowing-down liquid becomes transparent. Leave pearl barley in a colander that all water flew down.
2. Put to be heated water in a pan. Wash out and clean potatoes. Cut it in small cubes and put in the begun to boil water. You cook until ready.
3. Separately (in advance) boil meat. For this purpose take a piece of beef, wash out it and put in the boiling water, slightly salt. You cook within an hour. Cut meat its small flank steaks.
4. Clean carrots and rub on an average grater. Put a small frying pan on fire, pour some olive oil and put carrots to be fried. Clean a bulb and small cut. When carrot slightly is fried thoroughly, add onions on a frying pan. Mix vegetables and lower fire. Fry them to full readiness.
5. Touch a sorrel, tear off scapes, wash out and cut leaves in half. Add to a pan in which potatoes, pearl barley and the fried vegetables cook. When soup begins to boil, put in it the prepared sorrel. Leaves immediately will darken. Salt soup to taste and mix.