Sorrel Shchi with Meat
Description
Serve the finished dish hot, preferably with sour cream and fresh bread. You can substitute green onions with regular onion, but in that case, slice it into half-rings and lightly rub it with a small amount of salt beforehand.
Instructions
- 1
Step 1
1. Rinse the beef (preferably young beef) under water and cook (after boiling) for about an hour over the lowest heat; add salt to taste 5 minutes before the end of cooking.
- 2
Step 2
2. Cut the cooked meat into small pieces and sprinkle with previously salted and chopped green onions.
- 3
Step 3
3. Finely chop the onion into small cubes. Cut the carrot into thin strips (or grate it on a medium grater).
- 4
Step 4
4. Add the chopped onion and carrot to the boiling broth, which you should first strain through a fine sieve after removing the meat. When the broth comes to a boil again, add the potato, previously cut into small cubes, and include the bay leaf.
- 5
Step 5
5. While the vegetables are boiling, thoroughly rinse the sorrel in cold water and let it drain. You can use more or less sorrel, depending on your preference.
- 6
Step 6
6. Remove the stems from the sorrel, cut it into strips across the leaves, and add it to the broth when the potatoes are already cooked. Add the boiled meat with green onions.
- 7
Step 7
7. Cut the hard-boiled and cooled eggs into cubes. Finely chop the dill and parsley. Add the eggs, herbs, and black pepper after the sorrel.
- 8
Step 8
8. As soon as the shchi come to a boil, turn off the heat immediately. When serving, add a spoonful of sour cream to the plate to taste.