Sorrel soup with canned meat
Description
The recipe won't take much time. Sorrel soup with canned meat is a great option for a summer cottage. Serve it hot—it turns out tasty and aromatic. It will be even better if you add sour cream to the bowl before serving. Raw eggs added to the soup turn into flakes, which you might not like. If so, boil the eggs separately, then slice them and add to the soup bowl right before serving. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Chop the onion as you prefer: into small cubes or, if it's small, into half-rings. Grate the carrot on a medium grater, and cut the potatoes into small pieces.
- 2
Step 2
2. Fry the onion and carrot in sunflower oil, then add flour at the end and heat everything together for another minute.
- 3
Step 3
3. Bring the water to a boil, add the chopped potatoes. After boiling, cook for 5 minutes, then add the sautéed vegetables.
- 4
Step 4
4. Immediately after the vegetables, add the canned meat, mix the contents of the pot, bring to a boil, then reduce the heat (to the lowest setting).
- 5
Step 5
5. While the soup is boiling (about 10 minutes), wash the sorrel, remove the stems, and chop the leaves. Add the sorrel to the pot, then after another 10 minutes add salt and pepper to taste.
- 6
Step 6
6. In a small bowl, beat the eggs with a little water. At the end of cooking, pour them into the soup in a thin stream, continuously stirring. Bring to a boil, then remove from heat.