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Sorrel soup with pork

0
1427
Kitchen Russian
Calorie content 142.9 kcal
Portions 6 port.
Cooking time 120 minutes
Proteins * 5.9 gr.
Fats * 7 gr.
Carbohydrates* 16.3 gr.
* per 100 gr. product
Sorrel soup with pork
Content

Sorrel soup is often called green borscht. The dish is ideal for lunch: the pork broth makes it rich and satisfying, and the pleasant sourness adds originality.

Ingredients

Cooking process

step 1 out of 13
Dip the pork on the bone in salted water and cook until tender, periodically skimming off the foam. If the piece of meat is too large, it can be divided into 2-3 pieces. This will speed up the cooking time.
step 2 out of 13
We take out the finished meat from the broth. Let cool, separate from the bone and cut into pieces for soup.
step 3 out of 13
Put the pork back in the broth, add the bay leaf and pepper. We continue to cook over moderate heat.
step 4 out of 13
Peel the carrots and cut into thin strips. If we use parsley root, then we do the same with it. Put the slices into the broth.
step 5 out of 13
Finely chop the onion and fry in vegetable oil until light blush.
step 6 out of 13
We peel and chop the potatoes, send them to the pan.
step 7 out of 13
Rice is thoroughly washed in cold water, and then tossed into a saucepan.
step 8 out of 13
Now you can add the fried onions as well. Do not forget to remove the foam from the soup, and add salt and pepper to taste.
step 9 out of 13
Rinse fresh sorrel and chop finely. Place in a saucepan with the rest of the ingredients.
step 10 out of 13
Grind the dill. Add to soup.
step 11 out of 13
Bring the dish to a boil and cook for 2-3 minutes. We try it for salt. We remove from the stove.
step 12 out of 13
Boil chicken eggs and chop. We will add them in portions.
step 13 out of 13
Pour sorrel soup into bowls. Add eggs and sour cream to taste. Bon Appetit!

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