You will need
    • 300-400 g sorrel;
    • a pound of lean beef or veal;
    • 3-4 medium potatoes;
    • 1 root crop carrot;
    • 3 eggs;
    • vegetable oil;
    • pepper and herbs.
Wash the meat, cover with cold water and bring to a boil. Once the water boils, add salt. Periodically remove the foam appearing on the surface of the fat. If time does not remove the fat during prolonged cooking will make the broth greasy taste.
When the meat is tender, remove it, cut into small pieces and sieve the broth and put back on the heat.
Cut the peeled potato cubes, slices (as you like) and put in a saucepan. Then saute the onion in the vegetable oil and also put in the soup. Check the saltiness of the broth.
Slice the washed sorrel, it is advisable to take the young greens, then the soup is especially fragrant. The stems do not use. Throw the sorrel into the boiling broth and stir, greens cooked quickly in just a minute.
Put in the soup chopped meat, it is possible not to put it in a pan and add a portion to each plate when serving.
Now good as the scrambled eggs, whisk in a Cup eggs and pour in the sorrel soup while constantly stirring the contents of the pan. The soup is ready.
You can do otherwise. Boil hard boiled eggs, peel and cut into cubes, halves or slices, and then add directly to dish.
Finally, slice the green onions and parsley when serving, put in soup and sour cream on top, sprinkle with chopped herbs.