Sorrel soup with meat
Description
I really love soup made with fresh sorrel and eagerly await its appearance at the market. I prepare it with meat; when I'm feeling lazy, I use canned stewed meat or make a simple vegetarian version. But I like it best with meat—it turns out hearty and rich. The recipe for sorrel soup with meat is simple and very easy to prepare. Let's cook! Serve it in bowls and enjoy.
Instructions
- 1
Step 1
Pour water over the meat, add one peeled carrot and one onion, and place on the stove. Once it comes to a boil, skim off the foam, reduce the heat, and simmer until the meat is cooked. Then remove the meat and strain the broth. Add peeled and chopped potatoes to the broth and cook until tender.
- 2
Step 2
Prepare the remaining vegetables: wash and finely chop the sorrel. Peel the onion and carrot. Cut the onion into small cubes and grate the carrot on a coarse or medium grater.
- 3
Step 3
Sauté the onion and carrots in vegetable oil until the carrots are soft. Add the vegetables to the broth with the potatoes. You can add a little salt.
- 4
Step 4
Cut the meat into pieces, as you prefer: smaller or larger.
- 5
Step 5
When the potatoes are cooked, add the sorrel, meat, and bay leaf to the soup. Once it comes to a boil, season with salt to taste. Cook for another 5 minutes, then turn off the heat, cover the pot with a lid, and let the soup steep for 10 minutes.
- 6
Step 6
I cut the peeled eggs in half and simply add them to the bowl. If you don't like it that way, you can chop them into small cubes. Pour the soup into a bowl, sprinkle with finely chopped herbs, and add sour cream.