How to cook green soup with sorrel ?
Soups / / August 12, 2017
- 500g.beef soup, 800 grams.fresh sorrel
- 3 pcs.potatoes, 1 carrot, 1 pc.onion
- 5 pcs.feathers of the young garlic, salt, sugar to taste, bay leaf, onion, fresh dill and parsley, allspice
- 1 tbsp.l.oil (butter), cream (1 teaspoon per 1 serving), eggs (1 pc. for 1 portion)
meat is divided into pieces of average size.In kastryulyuzalit 3 liters of cold water, put the meat and put to boil.Bring to a boil iobyazatelno skimmer to remove the foam.Add the onion, cut in half, cleaned carrots whole allspice and large stalks of parsley and dill.The broth cook for 2 hours.Fat accumulated on the surface during cooking, should be removed.Anyone who knows how to cook soup of sorrel, know that if you do not, the prolonged exposure to heat it decomposes and gradually gives the broth a distinct bacon flavor.10 minutes until cooked should be added to the 2-leaf laurel.
Once cooked meat pan off the heat.Take the meat out on a separate plate, separated from the bones and set aside
At this time, sorrel stems randomly break, fall asleep in a blender, add a couple of spoonfuls of broth and grind into mush.Boil hard boiled eggs, cool, then peel and put them aside.To add the potatoes ready protushennuyu greens and cook 3 minutes.Then pour the mixture from the stems of sorrel.Cabbage soup will turn out more dense and fragrant.Now you only have to fill the salt, sugar, meat, boil for 2-3 minutes still and let it brew.Ready soup pour into soup plates.In each cut in half to put the egg, add a pinch of chopped dill scented silty parsley, a spoonful of sour cream and garnish with finely chopped, rich in vitamins chives.