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Sorrel soup with beef

0
1047
Kitchen Russian
Calorie content 122.4 kcal
Portions 8 port.
Cooking time 135 minutes
Proteins * 6.7 g
Fats * 8.7 g
Carbohydrates* 5.2 gr.
* per 100 gr. product
Sorrel soup with beef
Content

I suggest making a simple beef sorrel soup. The cooking process will be greatly simplified if your beef is already cooked. The set of products for a delicious soup is minimal. I often cook this kind of soup in the summer, as soon as sorrel appears.

Ingredients

Cooking process

step 1 out of 4
Wash the beef thoroughly, put in a saucepan, cover with cold water, bring to a boil, periodically removing the resulting foam with a slotted spoon, reduce heat, cover and cook until cooked for about 1-1.5 hours.
step 2 out of 4
Gently remove the cooked beef from the broth and cool completely. Wash the potatoes thoroughly, peel with a vegetable peeler and cut into medium cubes. Then add it to the boiling broth. Cook for about 15-20 minutes over low heat.
step 3 out of 4
Sort the young sorrel, rinse and dry. Finely chop the washed and dried sorrel and add to the pan, cook for a few minutes. Break the chicken eggs into a deep container and use a fork or whisk to shake until smooth. Separate the cooled beef from the bones and finely chop or disassemble with two forks into the fibers.
step 4 out of 4
Place the meat in a saucepan. Season the soup with salt and pepper, then pour in the beaten eggs in a thin stream, stirring thoroughly. Bring to a boil and immediately remove from heat. Pour hot sorrel soup with beef into portions and serve with sour cream if desired.

Bon Appetit!

 

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