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Sorrel cabbage soup with pork

0
747
Kitchen Russian
Calorie content 123 kcal
Portions 6 port.
Cooking time 150 minutes
Proteins * 5.2 gr.
Fats * 9.4 gr.
Carbohydrates* 5.5 gr.
* per 100 gr. product
Sorrel cabbage soup with pork
Content

In this recipe, you are invited to cook light and rich green sorrel and pork cabbage soup. You will surprise and delight your loved ones with this spring dish.

Ingredients

Cooking process

step 1 out of 12
Rinse a piece of pork for making soup with cold water, dry with a napkin.
step 2 out of 12
Then cut into large, freeform pieces.
step 3 out of 12
Place the pieces of meat in a saucepan for cooking the soup, pour the required amount of cold water, bring to a boil and remove the froth. Then salt the broth, add peppercorns and a laurel leaf and cook over low heat for an hour and a half until the meat is fully cooked.
step 4 out of 12
During this time, peel the onions from the husks, chop them into small pieces and fry the onions until transparent in vegetable oil.
step 5 out of 12
Peel the carrots, cut into thin cubes, transfer to the onion and fry for a few more minutes.
step 6 out of 12
Remove the cooked meat from the broth and cut it into small pieces. Strain the broth on a sieve.
step 7 out of 12
Cut the peeled potatoes into cubes, transfer to the broth and cook until tender.
step 8 out of 12
When the potatoes are cooked, transfer the fried onions, carrots and pieces of boiled meat to it in a saucepan.
step 9 out of 12
Wash sorrel leaves well with running water and chop finely.
step 10 out of 12
You can remove tough stalks from sorrel and cut only tender leaves for soup. Put the chopped sorrel into the soup, cook for 1-2 minutes and turn off the heat.
step 11 out of 12
Pre-boiled eggs, peel and cut into halves or cubes, as you like. Transfer them to the soup.
step 12 out of 12
Pour the cooked sorrel soup with pork into portioned bowls, add sour cream and fresh herbs and serve.

Eat to your health!

 

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