Sorrel Shchi
Description
A hearty first course. With the arrival of spring and the first fresh greens, I always make sorrel soup. You can prepare it with meat, or make a lighter version with chicken or simply with water. Today I want to share my recipe for sorrel soup. It's quite simple, easy to cook, and turns out delicious, nutritious, and filling. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
First, we need to prepare the broth. I make it using pork bones: cover them with cold water and place over medium heat. Once the water boils, skim off the foam, reduce the heat to low, and simmer for 1 hour. About 15 minutes before finishing, add salt. Then remove the bones from the broth.
- 2
Step 2
Peel and cut the potatoes into small cubes. Add the potatoes to the meat broth.
- 3
Step 3
Place the eggs in a pot, cover with water, and boil for about 10 minutes. We will add them to the plate when serving.
- 4
Step 4
Grate the peeled and washed carrots on a coarse grater.
- 5
Step 5
And the onion, peeled, we slice into thin half-rings.
- 6
Step 6
Add butter and vegetable oil to a hot skillet, then add the onion and carrot together and sauté for 5 minutes. Add this mixture to the nearly cooked potatoes in the broth. Add the meat that has been removed from the bones.
- 7
Step 7
Rinse the fresh sorrel thoroughly under running water and cut it into small pieces. Add to the broth, let it simmer for about 10 minutes, then turn off the heat. Let the borscht steep for another 15 minutes. Serve the hot borscht in bowls, garnished with fresh herbs and a sliced hard-boiled egg.