Sorrel soup with pork
Description
The recipe won't take much time. You can garnish sorrel soup with fresh sour cream. Don't forget to boil the eggs and place them in the bowl when serving the soup. Hard-boiled egg is a necessary ingredient for this dish. Cook and enjoy! Wishing you successful kitchen experiments. Serve with herbs and sour cream.
Instructions
- 1
Step 1
First, we'll boil the meat. Before that, wash the pork and cut it into medium-sized pieces. Put it to boil in 2.5 liters of water until the meat becomes tender, adding bay leaf and pepper. Skim off the foam with a skimmer. Start boiling the eggs hard.
- 2
Step 2
Wash the carrots and parsley root. Cut them into thin strips and add to the soup 30 minutes after the meat.
- 3
Step 3
After another 10 minutes, rinse the rice well and add it to the pot, then mix.
- 4
Step 4
Next, peel and chop the onion. Sauté it (fry in vegetable oil until golden brown). Add the sautéed onion to the soup.
- 5
Step 5
If using frozen sorrel, you don't need to thaw it—just add it directly to the soup. Add any other greens you like to the pot along with the sorrel.
- 6
Step 6
Simmer the soup for another 5-7 minutes, then season with salt to taste. Let it steep, covered, for about 15 minutes. Now the soup is ready to serve. Garnish with boiled and chopped chicken egg.