Sorrel soup with beef. Sorrel soup

Very light, dietary and healthy dish is sorrel soup. The classic egg recipe is used by housewives especially often. The dish is considered spring, but such a treat can be prepared from canned sorrel at any time of the year.

For such a simple recipe, you will need to take only the most affordable budget ingredients. These are: 3 potatoes, 1 pc. onions and carrots, 1 bunch of fresh sorrel, 4 eggs, salt, oil.

1. Onions and carrots are finely chopped in any convenient way and fried until golden in oil or fat.
2. While the vegetables are cooking, the potatoes are cut into cubes and placed in a saucepan over medium heat.
3. The sorrel is washed, cut into strips.
4. When the potatoes are almost ready, vegetable frying, chopped sorrel, as well as salt are sent to it, and the dish is cooked for another 10-12 minutes.
5. Eggs are boiled separately.

When serving, finely chopped egg and sour cream are added to each serving of hot soup.

Green borscht in meat broth

If desired, sorrel soup can be made very satisfying. To do this, add pork to the dish (350 g of pulp). In addition, you will need to use: 2 bunches of sorrel, 6 potatoes, 2 each. carrots and onions, 100 ml. sour cream, 3 eggs, 50 ml. tomato paste, salt, oil.

1. The meat is washed, finely chopped and cooked until tender. Before boiling, it is necessary to remove the foam from the surface of the water.
2. Onions and carrots are chopped, and then fried in vegetable oil until tender. Tomato paste is added to the vegetables, and the ingredients are stewed for another 5-7 minutes.
3. The contents of the pan, along with the diced potatoes, are laid out in the meat broth.
4. When the potatoes become soft, thoroughly washed and chopped sorrel is added to the pan.
5. The soup is cooked for another 10-12 minutes.

You can serve green borscht with sour cream or mayonnaise. Add half a hard-boiled egg to each serving.

Cold soup with sorrel and egg

On a hot summer day, the best lunch option would be a sorrel “cold” with a boiled egg. A very light yet tasty dish. It is prepared from the simplest products. Among them: 250 g of fresh or canned sorrel, 3 pcs. potatoes and fresh cucumbers, 3 eggs, a bunch of green onions and dill, salt.

1. Potatoes are chopped into medium cubes and boiled until tender in salted water.
2. The sorrel is finely chopped and added to the pot to the already soft vegetable. Together, the ingredients are cooked for another 5-7 minutes, and the soup is removed from the heat to cool.
3. Eggs are cooked separately.
4. Greens with cucumbers and boiled eggs are finely chopped. This will be the main dressing for the soup. It is added to chilled green borsch in portions.

Ready-made sorrel soup with egg is perfectly complemented by garlic croutons made from white or rye bread.

With added rice

Especially delicious sorrel soup with rice is obtained on a broth of meat ribs (400 g). In addition to the meat component and a bunch of sorrel, you also need to take: 50 g of cereal, 2 potatoes, 1 each. onions and carrots, 50 g celery root, salt, 1 egg per serving. How to cook such a dish is described in detail below.

1. Broth is cooked from meat ribs. So that it is not cloudy, foam must be constantly removed from the surface of the liquid.
2. While the meat is cooking, chop the vegetables coarsely. Together with rice, they are added to the broth about 10 minutes before it is ready.
3. All ingredients are boiled until potatoes are soft. Only at this moment you can send finely chopped sorrel to the pan. After another 10-12 minutes, the dish will be completely ready.

The soup is served with sour cream and chopped hard-boiled eggs.

Sorrel soup with poached egg

This soup is very tasty not only hot, but also cold. His main secret is poached eggs. Cooking them is not easy, but the result is worth it. To prepare the discussed soup, you will need the following products: eggs by the number of servings, a large bunch of sorrel, 1 pc. carrots and fresh peppers, 2 potatoes, salt, oil. The following recipe is described step by step.

1. Frying is prepared from chopped carrots and diced peppers in oil, after which it is sent to the pan and poured with water.
2. Shredded potatoes are added to other vegetables, and all the ingredients are boiled together for 10-12 minutes.
3. The sorrel is thoroughly washed with cold water and scalded with boiling water. This will prevent excess acid in the soup. The scalded leaves are finely chopped and added to the vegetable broth.
4. A poached egg is always cooked separately in an acidic environment. To do this, 1 liter of boiling water with 60 ml. vinegar essence is brought to a boil. With a spoon in water, a “funnel” is quickly made into which the egg is poured. After 3 minutes, you can remove it from the pan.

A poached egg is laid out in each portion of the soup and sour cream is added.

In chicken broth

Sorrel soup can also be cooked in chicken broth. It is best to take chicken legs for this (2 pcs.). In addition to them, you will need to use: 5 potatoes, 1 pc. onions and carrots, 250 g of sorrel, 3-4 cloves of garlic, 4 eggs, a bunch of fresh herbs, salt, oil.

1. Broth is made from poultry. You can add it in the process of cooking black peppercorns and bay leaf.
2. All vegetables are washed, peeled and cut into medium pieces, garlic - into slices.
3. Frying is prepared from carrots with onions in oil or fat. At the very end, garlic is added to it for flavor.
4. Greens and sorrel are thoroughly washed and finely chopped.
5. When the bird is completely cooked, you need to remove the legs from the broth, remove the pulp from them, and send the meat back, and discard the bones.
6. Roasting and greens with sorrel are also added to the chicken. Together, all the ingredients are cooked for another 10-12 minutes. The main thing is not to forget to salt the finished dish.
7. Hard-boiled eggs in a separate bowl and finely chopped.

The soup is served piping hot with sour cream or mayonnaise. Half of the crushed egg is poured into each serving.

On the water with melted cheese and oatmeal

This quick recipe will make a very tasty soup. Oatmeal (50 g) will add satiety to it, and processed cheese (180 g) will give a delicate creamy taste. You will also need to use: 4 potatoes, 220 g of sorrel, white onion, bunch of green onions, salt.

1. Thoroughly washed and finely chopped sorrel and green onions are placed in boiling water.
2. Diced potatoes are added to the greens. On medium heat, the future soup is cooked for about 15 minutes.
3. When the potato pieces become soft, melted cheese and oatmeal flakes are sent to the pan. Pre-soaking is not required. It is best to use Hercules, whose flakes keep their shape perfectly in the finished dish and do not boil soft.
4. It remains to simmer the soup on the slowest fire for about 10 minutes.

Finely chopped hard-boiled eggs can also be added to the finished treat.

Sorrel soup puree

From fresh sorrel, you can also prepare an appetizing thick cream soup. This dish is great even for feeding babies over 1.5 years old. For it you need to use: 250 g of sorrel, 3 potatoes, 1 white onion, 120 g of fat sour cream and the same amount of any hard cheese, a piece of butter, salt.

1. Potatoes with onions are cut into small cubes and fried in butter for about 5-7 minutes. During this time, the vegetables will soften slightly.
2. The contents of the pan, along with the butter, are sent to a pot of water. The ingredients are boiled until the potatoes are soft.
3. Washed and chopped sorrel, as well as salt, are added to the resulting vegetable broth.
4. After another 10 minutes, the soup can be removed from the heat and left to cool to room temperature.
5. The mass is thoroughly crushed with a blender to the state of a thick homogeneous porridge.
6. Sour cream is added to the puree, after which the soup is brought to a boil over high heat.

Before serving, each serving of the dish should be sprinkled with hard cheese grated on a coarse grater.

Lean green borscht with egg and vegetables

In sorrel soup, you can add not only onions and carrots, but also other vegetables. For example, fresh green peppers (1 pc.), Beets (1 pc.) And tomatoes (2 pcs.). In addition to them, you will need to take: 1 pc. carrots and onions, 200 g sorrel, 5 potatoes, 230 ml. tomato juice, 5 eggs, salt, oil.

1. The beets are peeled, rubbed on a coarse grater and sent to cook almost until transparent.
2. Diced potatoes are added to the pot.
3. Onions and carrots are chopped in any convenient way, fried in a pan. Grated beets, small pieces of tomatoes and peppers are added to them, tomato juice, and together the mass is stewed for 7 minutes.
4. The eggs are hard-boiled and coarsely chopped.
5. Vegetable fried, as well as eggs, are added to the broth with potatoes. The soup is cooked for another 10-12 minutes.

Ready-made green borscht is delicious served with sour cream, herbs, homemade bread and lard.

Cooking in a multicooker

Green cabbage soup is especially quick and easy to cook in a slow cooker. For this purpose, a model of any brand is suitable. The main thing is that it has the "Extinguishing" and "Steaming" modes. For such a dish, you will need to take the following products: 400 g. chicken fillet, 3 potatoes, 250 g of sorrel, white onion, 3 eggs, bay leaf, salt, favorite spices.

1. The fillet is cut into large pieces, laid out in the bowl of the device and poured with cold water. In the "Extinguishing" mode, the meat broth cooks for 90 minutes. You can put it to boil in the evening to significantly reduce the process of preparing soup.
2. The meat from the broth is cut into small cubes and returned back to the container, and, in addition, slices of peeled potatoes, a whole onion, salt and a couple of leaves of parsley are added to it. Together, the ingredients are cooked for 25 minutes in the "Steam" mode.
3. The sorrel is thoroughly washed and finely chopped. Eggs are broken into a separate bowl, poured with boiling water, mixed thoroughly and lightly beaten.
4. When the broth is completely ready, sorrel is added to it and the egg mass is poured in a thin stream.
5. It remains to add salt and pepper the soup to taste, bring directly in the slow cooker to a boil and immediately turn it off.

Canned or frozen sorrel soup

If the hostess has canned or frozen sorrel in stock, then it can also be used to make a delicious fragrant soup. The taste of the finished dish will not worsen such ingredients. In addition to sorrel (450 g), you should also use: 400 g of beef pulp, 5 potatoes, 2 eggs, salt, a mixture of peppers, oil.

1. Steep broth is cooked from large pieces of beef.
2. In parallel, small cubes of white onion are fried in vegetable oil or fat.
3. The cooked meat is cut into small slices, after which chopped potatoes and salt are sent to it.
4. When the potatoes become soft, canned sorrel is sent to the soup.
5. It remains only to pour eggs beaten with salt and a mixture of ground peppers into the boiling broth in a thin stream.

If there was no sour cream on hand to serve the finished dish, then you can whip heavy cream with the egg and add them to the broth.

1. Rinse the beef with bones, put in a saucepan and pour 3 liters of cold water. Put the pot on the fire and bring the broth to a boil.
2. Boil the beef broth for about 2 hours at a low boil, periodically removing the foam from the surface. Then strain it through a sieve, separate the meat from the bones and transfer to a plate.
3. Put the eggs in a separate pan, cover with cold water and put on fire. Boil them for 10 minutes after boiling, drain hot water and fill them with cold water. Leave to cool for a few minutes.
4. Peel potatoes and cut into small cubes. Return the finished broth to the fire, after boiling, salt and pour potatoes into it. Boil it in the broth for about 10 minutes after boiling.
5. Rinse the sorrel and all the greens, dry and finely chop. Peel the cooled eggs from the shell and cut into small cubes. 10 minutes after the potatoes, add meat and eggs to the soup, cook for another 5 minutes.
6. 2 minutes before the end of the soup, add sorrel and all the greens to it, salt, pepper and remove from heat. Cover the pot with a lid and leave to infuse for half an hour. Pour the prepared sorrel soup with beef on plates and serve. Bon Appetit!

Spring mood - soup with sorrel and egg

• Sorrel - 2 bunches
• Egg - 5 pieces
• Beef - 400 gr.
• Greens - 1 bunch
• 2 onions
• Sour cream for dressing

Many dishes were prepared from sorrel in Russia.

It is no secret that fasting in Russia was frequent and strict. During the fasts, only plant foods were allowed to be eaten. And here vegetables and green plants, such as sorrel, came to the rescue. Thus, there are various lean soups: lean cabbage soup, borscht, pickles. Sorrel is a storehouse of nutrients and vitamins. It contains oxalic acid, ascorbic acid, minerals, magnesium, potassium, calcium.

Step by step video recipe

There are many recipes for sorrel dishes. With it, you can cook a wonderful sour refreshing soup, classic Russian dish- sorrel soup or green cabbage soup. The people also call this dish green borscht. Slightly sour sorrel tastes perfectly in harmony with the egg, which will add zest to the dish.

It is not without reason that cabbage soup is considered a national Russian dish. Everyone ate cabbage soup - peasants, boyars, and even the tsar himself. They ate cabbage soup from sorrel in Poland, as well as throughout Eastern Europe. This dish is also found in Jewish cuisine. In North America, sorrel soup has been a traditional dish since ancient times.

Shchi is cooked on different broths, you can cook a hearty soup on lamb broth, or you can make it dietary by taking chicken or turkey instead of lamb, or even cook light cabbage soup on water. You can make broth from different types meat (for example, take pork and beef together), then cabbage soup is called prefabricated. Green cabbage soup is also cooked in fish broth. It will be delicious either way! This soup can be prepared both on the stove and in a slow cooker.

Delicious sorrel soup in beef broth

How to cook cabbage soup in beef broth?

1. First you need to cook the broth. The meat must be put in a slow cooker (or pan) and pour cold water and salt. You also need to put a whole peeled onion there (after the meat is cooked, it will need to be removed and removed). Cook until the meat is ready. Then the meat is separated from the bones and cut, the bones are removed from the broth. We filter the broth.
2. When the broth is ready, the potatoes cut into cubes are sent there.
3. While the potatoes are cooking, finely chop the remaining onion and fry in oil, preferably butter.
4. Hard boil the eggs in a separate saucepan.
5. Sorrel and herbs along with it must be washed, sorted and finely chopped. When the potatoes are almost cooked, you need to send sorrel there and cook the soup for about 2 minutes. It is not necessary to cook sorrel and herbs for a long time, to preserve vitamins, it is important that the sorrel soup only boils slightly for a minute or two.
6. After the soup is cooked, it must still be infused for at least 15 minutes, so that the sorrel transfers its taste to the broth.
7. Add the eggs to the pot, cutting them into cubes with a vegetable cutter, or you can beat the eggs with a fork and pour into the soup during cooking.

The soup is dressed with sorrel and egg sour cream before serving. Decorate the dish with branch parsley for aesthetics. When serving green cabbage soup, peeled eggs are cut in half and placed directly on a plate. Bon Appetit!

Soup with sorrel and egg cold

Sorrel soup can also be served cold and is a refreshing dish on a hot summer day.

• Sorrel - 2 bunches
• Fresh cucumbers - 2 pieces
• Egg - 5 pieces
• Potato - 2 large potatoes
• Greens - 1 bunch
• Onion - 1 bunch
• Kefir - 1 cup
• Sour cream for dressing

The recipe for cold sorrel soup with egg is simple, and almost every home has the ingredients for its preparation. The soup is wonderful and refreshing. summer heat when you do not want to eat fatty and heavy foods. This light summer soup is rich in vitamins and therefore very healthy. How to cook it?

Sorrel soup with meat and egg is a "brutal" men's soup that any man can quickly cook himself. It takes no more than 20 minutes to prepare such a dish. This does not mean that the recipe is not useful for ladies, it is always a pleasure to please your loved one with a delicious and hearty soup. Sorrel soup is delicious in any form. It is also served hot on the table - piping hot, however, cold green cabbage soup is very appetizing, especially - in the heat.

The basis of a good first course is a delicious meat broth, which is important to prepare correctly. The broth should be transparent and rich, no matter what meat it was cooked from, as the saying goes, "to taste and color." I love sorrel soup with chicken, which I naturally make with chicken broth. The husband loves sorrel soup with beef or lean pork, men need large pieces of meat in a bowl. Kids love puree soup, which can be cooked in vegetable broth with butter and cream added for a tender texture.

I associate sorrel cabbage soup with early summer. Sorrel is perhaps one of the few seasonal plants, dishes from which are prepared in late spring and early summer. However, my grandmother preserved sorrel in full for the winter, the cellar was bursting with half a liter cans. In the far corner of the cellar, in my opinion, there are still old blanks with sorrel, they can already be put up for auction, like aged wine.

• Cooking time: 20 minutes
• Servings: 2

Ingredients for sorrel soup with meat and egg

• 300 g of boiled meat;
• 600 ml of meat broth;
• 120 g of onion;
• 150 g potatoes;
• 250 g fresh sorrel;
• 2 eggs;
• 30 ml of vinegar;
• 15 g butter;
• salt, pepper, herbs;
• sour cream for serving.

How to cook sorrel soup with meat and egg

Peel raw potatoes, cut into strips. We heat the broth to a boil, throw the potatoes, boil until tender.

Melt the butter in a frying pan. Put finely chopped onion into melted butter, sprinkle with a pinch of salt, sauté until translucent.

We send the browned onion to the pan when the potatoes are cooked.

Boiled meat cut into large pieces. You can cook sorrel soup with pork, beef or poultry. Add the chopped meat to the pan, bring everything together again to a boil.

Wash fresh sorrel thoroughly so that sand does not get into the pan. Then we cut the stems from a bunch of greenery, chop the leaves into strips.

We throw the chopped leaves into a pot of boiling soup and cook for literally 2 minutes. Then remove the pan from the stove, salt to taste.

We cook poached eggs. Pour one liter of boiling water into a saucepan, add vinegar. First, break the egg into a bowl, then pour it into boiling water with vinegar, then add the second egg. Cook for 2 minutes, put on a board to drain the water.

Pour a portion of sorrel soup with meat into a plate, season with sour cream. We put a poached egg on top, cut it so that the yolk flows out, sprinkle with freshly ground black pepper and herbs to taste.

By the way, not only traditional green cabbage soup can be prepared from sorrel. It turns out very tasty cream soup with sorrel and cream.

Among the people, fragrant, rich, very tasty and at the same time mega-healthy sorrel soup (recipes with photos and videos below) is often called green borscht or green cabbage soup. And our ancestors still called this dish a green healer, knowing full well about its great benefits for the body after a cold winter. According to its characteristics, sorrel soup can easily form the basis of a diet rich in vitamins and microelements, which is especially important in spring. Apart from classic recipe sorrel soup with meat and egg, there are also dietary options that can be easily given even to a small child. For example, sorrel soup with chicken broth or a vegetable version without meat at all. The only condition that guarantees the benefits and amazing taste of this dish is to choose the right sorrel. To cook any sorrel soup, you should take only young and tender leaves, cut out thick veins from them and remove the tails. Then the sorrel soup, many step-by-step recipes of which you will find in this article, will turn out to be really useful and tender.

Classic sorrel soup with egg and meat - step by step recipe with photo

Classic sorrel soup must be prepared with meat and boiled egg. For its preparation, you can take beef, chicken, rabbit or lean pork. In the next step-by-step recipe with a photo, we suggest you try making a classic sorrel soup with egg and turkey meat, which turns out to be both rich and easy to digest.

Essential ingredients for a classic soup with sorrel, egg and meat

• sorrel - 300 gr.
• turkey fillet -150 gr.
• onion - 1 pc.
• carrot -1 pc.
• eggs - 2-4 pcs.
• potatoes - 6 pcs.
• parsley or dill - 1 bunch
• vegetable oil
• black peppercorns
• Bay leaf

Step by step instructions for the classic recipe for sorrel soup with egg and meat

We put the pan on the fire, add salt, throw a couple of peppercorns and proceed to the processing of vegetables. We clean the potatoes and cut them into cubes, as for any other soup or borscht.

We clean the onions and carrots. We chop the onion, chop the carrot on a fine grater. Wash the turkey and cut into small cubes. Be sure to remove the film and fat from the fillet.

We send the turkey fillet and potatoes into the water along with the bay leaf, bring to a boil over medium heat. Remove the foam with a slotted spoon and prepare the fry. To do this, lightly fry the chopped onion in a small amount of sunflower oil.

We send onions and raw carrots to a boiled broth. We turn to the preparation of greens: cut the washed sorrel medium, and chop the dill (parsley) quite finely.

Five minutes after the first bubbles appeared on the surface of the broth, add greens. Stir, lower the heat a little and continue to cook. Break the eggs into a bowl and beat with a fork until smooth.

About 10 minutes after adding the sorrel to the boiling broth, pour in the beaten eggs in a thin stream.

We continue to cook the soup until the potatoes and meat are ready, be sure to remove the noise with a spoon. We serve the classic version of green sorrel soup with sour cream.

Green sorrel soup with egg and chicken - a simple recipe step by step

The next version of green sorrel soup with egg and chicken according to a simple recipe can also be called traditional or classic. But unlike the previous soup recipe, in this version, the eggs must first be boiled. Read more about how to cook green sorrel soup with chicken and boiled eggs below.

Ingredients for Green Sorrel Soup with Chicken and Egg

• chicken thighs - 0.6 kg
• onion - 2 pcs.
• potatoes - 8 pcs.
• carrots (small) - 3 pcs.
• sorrel - 400 gr.
• boiled eggs - 6 pcs.
• bay leaf - 1-2 pcs.
• vegetable oil
• peppercorns

Step-by-step instructions for a simple recipe for green soup with sorrel, egg and chicken

Classic sorrel soup with egg without meat, step by step recipe

Classic green sorrel soup with egg can be prepared without meat. Moreover, this soup, unlike meat options, can be called dietary and low-calorie. Also, such sorrel soup without meat can be served not only hot, but also cold. Read more about how to cook classic sorrel soup with meatless egg (vegetable broth) in the following recipe.

Essential Ingredients for Classic Sorrel and Meatless Egg Soup

• sorrel - 450 gr.
• quail eggs - 8 pcs.
• potatoes - 6 pcs.
• medium carrot -2 pcs.
• small onion - 1 pc.
• Dill
• parsley
• pepper

Step by Step Instructions for the Classic Sorrel Soup with Meatless Egg

How to cook healthy green sorrel soup for a child at home, recipe

Every mother knows that getting a small child something useful, in particular greens, is not an easy task. The way out of this situation may be the following instruction on how to cook a healthy green sorrel soup for a child at home. There are a few little tricks in this recipe that will awaken a healthy appetite even in small gourmets. Read more about how to cook delicious and healthy green sorrel soup at home, which your child will also like, below.

Necessary ingredients for a healthy green sorrel soup for a child at home

• sorrel -250 gr.
• spinach - 250 gr.
• dill - 100 gr.
• potatoes -4 pcs.
• quail eggs - 3 pcs.
• water - 2 l

Instructions on how to cook healthy green sorrel soup for a child at home

Delicious and quick soup with sorrel in chicken broth - a step by step recipe

Our next version of Chicken Broth Sorrel Soup is not only delicious, but also quick to prepare. Boil this sorrel soup in ready-made chicken broth. You can also use frozen chicken broth. How to cook a delicious and quick soup with sorrel in chicken broth.

Necessary ingredients for a delicious and quick sorrel soup with chicken broth

• chicken broth - 1.5 l
• sorrel - 300 gr.
• eggs - 2 pcs.
• rice - 1/4 cup
• onion - 1/2 pc.
• carrot -1 pc.
• Bay leaf
• vegetable oil

Step-by-step instructions for the recipe for a quick sorrel soup with chicken broth

Green soup with young sorrel without meat - step by step recipe with video

Green soup with young sorrel without meat, as well as options with chicken broth, eggs or beef meat, is very tasty and healthy. See for yourself with the following example. step by step recipe green soup with young sorrel without meat from the video below. Sorrel soup, the recipe of which awaits further, in preparation resembles the classic version of this dish. It is very easy to cook, and even a small child can use it.

Post Views: 130

Simple and delicious recipes soups for every day

Delicious sorrel soup is not difficult to cook at all. It is enough to carefully look at our detailed cooking recipe with photos and videos. Surprise your family!

1 h 30 min

145 kcal

4.78/5 (18)

In spring and early summer, our body needs a lot of vitamins that were wasted over the winter. In addition to various salads, young sorrel can come to our aid. It contains a large and necessary composition of useful substances. For example, it contains even more vitamin C than the pulp of apples.

These are B vitamins, which strengthen our nerves, heart and the whole body. It also contains potassium, iron and phosphorus that we need, as well as “beautiful” vitamins A and E. It contains a lot of vitamin C and organic acids such as oxalic, apple and lemon.

Sorrel does not lose its qualities during freezing and conservation. Therefore it can be used all year round.Sorrel is choleretic, hemostatic and anthelmintic. For a long time you can list all the advantages of these wonderful green leaves.

I offer you a recipe for a vitamin and very tasty soup with sorrel and egg. It is prepared quite quickly and, in combination with fresh herbs, it turns out not only tasty, but also very healthy. You can cook sorrel all year round: in summer - from fresh sorrel, in winter - from frozen. In a similar way, you can cook soup with another popular healthy herb - sour, or, as it is popularly called, Bashkir cabbage.

List of Required Ingredients

Kitchenware: grater, frying pan, cutting board, saucepan, stewpan.

Cooking sequence

For soup, it is better to take lean meat. I prefer veal, and sometimes I cook this chicken soup. And this soup can be cooked without meat at all, and it will also be very tasty.

We cook the broth

Basic preparation

1. While the meat is cooking, put the eggs in a saucepan or a small saucepan, fill with water and cook for about 10 minutes. Then fill them with cold water and cool.
2. Let's get to the vegetables. They need to be cleaned and washed. We rub the carrots on a coarse grater, and chop the onion into small pieces.
   
   
3. We heat the pan, pour a little oil and spread the carrots and onions. Stir occasionally and fry until golden brown.
   
   
4. Cut potatoes into medium sized cubes.
   
   
5. As soon as the broth is cooked, we take out a piece of meat from it and put the potatoes in the pan. If your meat was immediately cut, then you do not need to remove it. Then we cut the cooled meat into pieces, and if it is chicken, then first we take out the bones and only then we cut it.
6. Add salt to the pot and cook until the potatoes are ready for 15-20 minutes.
7. During this time, peel the chilled eggs and cut them into small cubes. You can fill the soup raw egg- for this you need to beat it with salt and spices and pour it into a boiling broth in a thin stream, stirring constantly.
   
   
8. Rinse the sorrel thoroughly and cut into thin strips. You can use fresh-frozen or canned sorrel, but keep in mind that it already has salt in it.
   
   
9. When the potatoes are cooked, put the frying, sorrel and eggs in the pan.
10. Cooking our soup 8-10 minutes and turn off.
    
    
11. We cut fresh herbs, and, if desired, a green onion.
    
    
12. We pour the sorrel soup into bowls, sprinkle with herbs, put sour cream and bread on the table and invite everyone to the table.
    
    

Good appetite! It turns out very tasty!
In the same way, you can prepare vitamin