Sorrel soup on meat broth
Description
One of the most delicious spring soups is sorrel soup. It doesn't necessarily have to be vegetarian. If you add a small piece of meat with a bone to the soup, the broth will become rich and hearty. Serve the soup hot.
Instructions
- 1
Step 1
Cut a piece of meat (beef brisket or ribs work best), clean and wash it. Dry with paper towels, place in a pot, and cover with cold, clean drinking water. Put the pot with meat on the stove.
- 2
Step 2
While the broth is cooking, prepare the remaining ingredients for the soup. Wash the potatoes and peel them. Then cut them into small, evenly-sized cubes. Add the potatoes to the meat, which should already be boiling. Season with salt and add bay leaf.
- 3
Step 3
Peel the carrots or scrape them with a knife. Wash thoroughly and cut into cubes. They should be small— the finer, the better. If desired, you can grate the carrots.
- 4
Step 4
Wash and dry the herbs. Using a sharp knife, finely chop the green onions, dill, parsley, and garlic. You can add cilantro or basil (to your liking), as well as any other seasonal herbs available.
- 5
Step 5
Wash the sorrel and dry it with paper towels. Chop the leaves with a knife, but not as finely as you did with the previous herbs. You can also tear the sorrel by hand.
- 6
Step 6
Remove the boiled meat from the soup. Let it cool slightly, then separate the meat from the bones. Cut it into small pieces of arbitrary size and return it to the soup to continue cooking.
- 7
Step 7
Place raw chicken eggs in a small container and cover with cold water. Put on the stove and bring to a boil. Cook for ten minutes (until hard-boiled). Pour cold water over the boiled eggs, let them cool, then peel. Cut the eggs into small pieces.
- 8
Step 8
Transfer all the pre-prepared ingredients into the soup pot. Cover with a lid and wait for the contents to come to a boil. Reduce the heat to the lowest setting, cover, and simmer for three minutes until fully cooked.