Green sorrel and spinach puree soup
Description
The soup is simple and quick to prepare. 1. Rinse the beef and cook it to make broth. When the broth is almost ready, add ham, mushrooms, root vegetables, spices, herbs, and dill. Boil for at least 5–7 minutes. 2. Strain the resulting broth through a fine sieve. 3. Sort through the sorrel and spinach, rinse them, and let the water drain. Finely chop both ingredients, but do not mix them together. 4. Finely chop the onion and sauté it in a spoonful of oil until golden brown. 5. Place the sorrel in a saucepan and bring it to a boil in its own juice. Pass the resulting mass through a sieve to make a puree. Pour in the boiling broth, add flour and the sautéed onion, then mix well. 6. Blanch the spinach in boiling water until tender. Drain through a sieve and press it into the same saucepan, mashing into a puree. Immediately add the remaining oil to the hot mixture. Bring to a good boil, then remove from heat. 7. Serve the soup piping hot. Pour into bowls and generously top with sour cream. You can sprinkle chopped mushrooms, finely diced ham, and beef from the broth on top. This soup goes excellently with boiled eggs, meatballs, and pies.