Sorrel Soup

Description

A hearty first course. Sorrel is incredibly tasty, and soup made from it is invigorating and aromatic. It starts growing in May and preserves well, so you can enjoy sorrel soup all year round. But of course, it's best to make the soup with fresh sorrel. It's softer and juicier. Serve with herbs and sour cream.

Instructions

1. 1

   Step 1

   Pour water into a saucepan and bring to a boil.

2. 2

   Step 2

   Place the meat in water and cook for 30 minutes, skimming off the foam.

3. 3

   Step 3

   Cut the potatoes into cubes and add them to boiling water. Add bay leaf as well. Cook for about 15 minutes.

4. 4

   Step 4

   Chop the onion and fry in olive oil until golden brown.

5. 5

   Step 5

   In a separate container, break the eggs and beat them with a fork. Slowly pour them into the soup in a thin stream, constantly stirring.

6. 6

   Step 6

   Wash and chop the sorrel. When the potatoes are almost ready, you can add it to the soup. Cook for 5 minutes.

7. 7

   Step 7

   Serve with a spoonful of sour cream or mayonnaise.