Sorrel soup with beef broth

2 servings

30 minutes

Sorrel soup on beef broth is a traditional Russian dish loved for its rich flavor and light sourness. Its roots go back to ancient times when sorrel was one of the first spring vegetables available after a long winter. The beef broth adds depth and richness to the soup, while sorrel brings freshness and zest. Potatoes make it hearty, and carrots and onions enrich the aroma. The finished dish is served with sour cream and half an egg, adding tenderness and harmony of taste. This soup is perfect for the spring and summer seasons when you crave something light yet nourishing. It not only satisfies hunger but also refreshes with the pleasant sourness of sorrel, making it an excellent choice for a family lunch.

Energy value per serving

• Calories: 420.1
• Proteins: 33.3g
• Fats: 19.3g
• Carbohydrates: 30.7g

Ingredients

• Beef: 300 g
• Water: 1.5 l
• Sorrel: 200 g
• Onion: 1 pc
• Carrot: 1 pc
• Potato: 200 g

Cooking steps

1. Place the beef in water and bring to a boil. Drain the water and add another 1.5 liters of cold water and cook for 2 hours.

   Required ingredients:

   • Beef: 300 g
   • Water: 1.5 l

2. While the meat is boiling, add carrots, onions, and bay leaves.

   Required ingredients:

   • Carrot: 1 piece
   • Onion: 1 piece

3. Strain the broth and cool the meat.

4. Add diced potatoes to the broth.

   Required ingredients:

   • Potato: 200 g

5. Then add the coarsely chopped sorrel.

   Required ingredients:

   • Sorrel: 200 g

6. Add salt and pepper.

7. At the end, add the beef and boil for a couple more minutes.

   Required ingredients:

   • Beef: 300 g

8. Serve with sour cream and half an egg.