Sorrel soup
Description
A hearty first course. Serve the soup hot, but I'll tell you, it's also quite good cold, especially if allowed to chill for a couple of hours. This soup can be stored in the refrigerator for no more than 24 hours. Good luck! Serve the soup hot.
Instructions
- 1
Step 1
Prepare the ingredients for the soup and broth. Cook a vegetarian soup simply in water or vegetable broth. For meat broth, boil lean pieces of veal or chicken with salt and bay leaf. Remove the bay leaf at the end of cooking. Cooking time depends on the type of meat used. Chicken broth will be ready in 30–40 minutes, veal broth in 1.5 hours.
- 2
Step 2
When the broth is ready, wash and peel all the vegetables: chop the onion and potatoes into cubes, and grate the carrots on a coarse grater.
- 3
Step 3
Add the vegetables to the ready broth and cook for 20-25 minutes until tender. Adjust the salt to taste. Meanwhile, boil the eggs (for about 9 minutes) until hard-boiled. Cool and peel them.
- 4
Step 4
Soak all the greens in cold water for a couple of minutes. Rinse thoroughly under running water, let the water drain off. Cut into medium strips.
- 5
Step 5
At the end of cooking the soup, add ground pepper and all the herbs. Simmer for 1 minute, then remove from heat.
- 6
Step 6
Pour the soup into bowls, adding half an egg to each. You can add sour cream. Serve the soup hot.