Sorrel with canned meat
Description
Green soup is made by adding greens to it. You can use any greens, as long as they're edible! In spring, young nettle works best. Sorrel soup has a slightly tangy flavor that goes very well with meat broth, whether it's made from canned stewed meat or simply boiled meat.
Instructions
- 1
Step 1
We start the preparation by preparing the vegetables. Peel the potatoes, carrots, and onion. Then cut the potatoes into cubes and place them in cold water. Meanwhile, bring water to a boil in a saucepan.
- 2
Step 2
For the canned meat soup, we naturally need the canned meat itself. It's best if it's made from real meat, not meat substitutes—but that's up to you. Open the can of canned meat and you'll see a layer of fat. I suggest not throwing it away, but rather scooping it out and placing it in a frying pan, where we'll sauté grated carrots together with chopped onion.
- 3
Step 3
While the vegetables are frying in the pan with the canned meat drippings, let's prepare the sorrel. We'll thoroughly rinse the leaves and stems and cut them into strips (either large or small).
- 4
Step 4
For this soup, I decided to boil the eggs hard. I put a separate pot of water on the stove, added the eggs and a pinch of salt to prevent them from cracking. I transfer the sautéed vegetables to the pot where the potatoes are already cooking. Then I add chopped spinach and canned stewed meat. I season with salt and pepper.
- 5
Step 5
The eggs have boiled. I put them in cold water to make them easier to peel. The soup finishes cooking over low heat. 15 minutes after adding the canned meat with sorrel, I turn off the soup. I pour it into bowls and sprinkle with chopped green onions. Each serving will include a sliced egg, either half or a quarter.