You will need
- potatoes – 8-10 pieces;
- sorrel – 2-3 beam (fresh or frozen);
- beef broth – 3 liters;
- boiled meat (chicken
- beef) 300-500 g;
- 2-3 eggs;
- parsley – a few sprigs;
- lemon or a few grains of citric acid.
Prepare the meat. For this pre-frozen must be defrosted in advance and fresh or thawed thoroughly rinsed with water.
Take a pot, pour water into it, about two third, put on the fire and get cooking basics for soupand broth. Very aromatic and rich, the meat must be put into cold water. If you rely on the delicious meat, add it to boiling water.
While cooking meat, be engaged in the preparation of the potatoes. The tubers should be carefully selected, it is better to choose medium size, wash, peel and rinsed again with water. Cut potatoes into strips or small cubes.
Once the meat is cooked, remove it from the pan, cool. Cut into small pieces or tear into "fiber".
In the broth add the sliced potatoes. Once the broth with the potatoes starts to boil, add salt and a little pepper. Add the meat.
At the same time wash the sorrel and finely shred it. This can be done with a knife or scissors.
Once the potato is cooked, in soup you need to add the egg. You can do it two ways. For the first egg to cook hard-boiled, remove the shell, cut into small cubes and pour in the soup. Second method: raw eggs break in a bowl, lightly season with salt and whisk with a whisk in a thick foam. Then the resulting mass in a thin stream, pour in the boiling soup. Broth while constantly stirring with a spoon, so the egg turned out a kind of "spider." Let simmer the soupanother couple of minutes.
Add to the pan a few drops of squeezed lemon juice. If lemon on hand was not, it is possible to replace citric acid. Just don't overdo it!
In the end the soup add chopped sorrel in advance. So the greens have not lost the color in the pan with a dish add a few grains of baking soda.
Do not be redundant in the soupe dill and parsley. They go to sleep for a minute before removing the pan from the heat. When serving the soup garnish with half of an egg, greens and sour cream.
Perfectly in this soupe carrots, garlic, parsley, black pepper. Egg during cooking, you can exclude or add it only in the form of jewelry. And as a "thickener" to add flour. To do this, melt in a pan a piece of butter, stir in a tablespoon of flour, stir the resulting mass, dilute it with the broth from the soupand pour the mixture in a thin stream into the pan. Bring to a boil. Now the dish can be removed from the fire.
It is possible to make "lean" version of sorrel soup. In this case, the main ingredients in it are water, potatoes, sorrel, parsley, lemon. This soup can be eaten cold.
If desired, for thickness of the soup you can add one tablespoon semolina and mix well, not allowing to form "lumps".