Soup with egg and meat
Description
For sorrel soup lovers. Boil the meat until cooked. While the meat is cooking, sauté onion, carrot, and celery in a pan with added flour. Wash the sorrel, add a little water, and simmer covered for 10 minutes. Then blend it into a puree, mix with the sautéed vegetables, pour in the meat broth, season with salt, and simmer for 5–7 minutes after boiling. Boil the eggs. Pour a portion of soup into a bowl, add a boiled egg cut in half, sprinkle with fresh herbs, and serve. The soup is ready to serve.
Instructions
- 1
Step 1
Cut the meat and cook for an hour.
- 2
Step 2
Dice the onion, carrot, and celery, and sauté for 10 minutes over medium heat. Then add the flour, stir, and cook for another 3 minutes.
- 3
Step 3
Rinse the sorrel, add a little water, and simmer covered for 10 minutes, then blend it into a puree using a blender or meat grinder.
- 4
Step 4
Then mix the sorrel purée with the sautéed vegetables, pour in the broth with meat, season with salt, and simmer for 5–7 minutes after boiling. Boil the eggs. Pour a portion of soup into a bowl, add a boiled egg cut in half, sprinkle with fresh herbs, and serve.