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Sorrel cabbage soup with stew

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1041
Kitchen Russian
Calorie content 144.6 kcal
Portions 8 port.
Cooking time 40 minutes
Proteins * 6.1 gr.
Fats * 6.8 g
Carbohydrates* 22.5 g
* per 100 gr. product
Sorrel cabbage soup with stew
Content

It is unlikely that there will be those among you who have never tasted sorrel cabbage soup in their life. This soup can rightfully be called a real storehouse of vitamins. But this is far from the only advantage of the dish. Despite its easily digestible, sorrel cabbage soup with stew is very satisfying. Plus, you don't need any special culinary skills to prepare this dish.

Ingredients

Cooking process

step 1 out of 4
We open a can of stewed meat and remove the meat from there and put it in a saucepan. No fat. Otherwise, our soup will be too heavy. The meat should be slightly kneaded. We put the pan on fire.
step 2 out of 4
Cut the peeled onion into small cubes, rub the carrots on a coarse grater. We send chopped vegetables to the stew. After a few minutes, when the carrots and onions are stewed a little, you will need to pour water into the pan.
step 3 out of 4
We wash and peel the potatoes, rub them with a medium-sized cube and send them to the pan. Boil the potatoes until they soften. This will take about twenty minutes.
step 4 out of 4
In the meantime, let's get started preparing the herbs and eggs for our soup. Sorrel must be thoroughly rinsed with cold water and chopped. We send the sorrel to the pan immediately after the potatoes have softened. Cook sorrel for about ten minutes. After that, turn off the heat and let the soup brew for half an hour. Before serving, pour the soup into a separate bowl and season with sour cream and chopped egg.

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