Sorrel contains many vitamins. Moreover, it is non-caloric and has an interesting taste. One of the dishes from this herb is green borsch, which is also known as sorrel soup.
Pick your recipe
You will need
- - beef on the bone - 700 g
- - sorrel - 2 large beams
- - potatoes - 5 pcs.
- - carrots - 1 pc.
- - onions - 1 pc.
- - sunflower oil - 2 tbsp. spoons
- - chicken egg - 4 pcs.
- - salt - 1 tbsp. spoon without slide
Instruction manual
1
Rinse the meat with cold water, divide into portions. Take a 5-liter pan, put the meat in it, pour cold water and bring to a boil. Remove the pan from the heat, rinse the meat and pour the first broth. Pour the meat with clean water and bring to a boil. Cook for an hour.
2
Finely chop the onion and grate the carrots on a coarse grater. Preheat the pan, pour sunflower oil on it and pass the onions with carrots for 5 minutes. Add vegetables to the meat, salt the soup.
3
Peel the potatoes and cut into small cubes. Add to soup, cook for 15 minutes.
4
Rinse the sorrel, cut across the sheet into strips 0.7-1 cm wide. Add to the soup and cook until the sheet darkens.
5
Boil hard boiled eggs. To do this, after boiling water, eggs need to be boiled for 10 minutes. Allow to cool slightly. Cut into small cubes and add to the finished soup. If desired, the eggs can not be cut and not added to the pan, but put half the egg in a plate when serving.
6
The dish can be served with sour cream.