Sorrel soup with beef
6 servings
60 minutes
Sorrel soup with beef is a bright, refreshing first dish with a light sourness from the sorrel. This soup comes from European cuisine, where greens have always played an important role in cooking. The combination of tender beef broth, aromatic vegetables, and sorrel creates a harmony of flavors: the lightness of the greens complements the richness of the meat. Traditionally served with boiled eggs and sour cream, adding softness and making it more filling. Sorrel soup is a wonderful spring dish when you crave something fresh and healthy. It can be served hot or chilled, and adding dill gives an extra hint of aroma. It's a great choice for those who appreciate a balance of flavors and healthy ingredients in one dish.
1
Take a 4-5 liter enamel pot, place a piece of meat (preferably whole) inside, fill it with cold water up to three-quarters, and put the pot on the fire. Pork, chicken, or ham can also work instead of beef. You can also do it without meat: in this case, add 4-5 chicken bouillon cubes to the water.
- Beef: 400 g
- Water: 3 l
2
We wait a few minutes for the broth to start boiling, reduce the flame, and begin to remove the coagulated proteins, or simply put — the foam. We cook the broth on low heat for about 1 hour, adding salt to taste.
- Salt: to taste
3
We clean, wash, and cut the potatoes. We throw them into the broth.
- Potato: 2 pieces
4
While the potatoes are boiling, sauté the carrots and onions in vegetable oil. Chop the sorrel and greens finely. About 15 minutes after adding the potatoes, you can add chopped green onions to the pot. After another 2-3 minutes, add the chopped sorrel, carrots, and onions as well. Stir everything well and wait until it boils properly (maximum 8-10 minutes), and add a bay leaf 3-5 minutes before finishing cooking.
- Carrot: to taste
- Onion: 1 piece
- Sorrel: 200 g
- Dill: to taste
- Bay leaf: to taste
5
While preparing sorrel soup, boil 3-5 eggs hard. Then rinse the eggs with cold water and let them sit for five minutes. After that, peel them and cut them in half or quarters, or chop them into small pieces.
- Chicken egg: 3 pieces
6
Now we take a plate, put finely chopped meat and an egg at the bottom, and pour in the soup. Don't forget to drizzle sour cream on top with a tablespoon and you can sprinkle with finely chopped dill.
- Beef: 400 g
- Chicken egg: 3 pieces
- Sour cream: 200 g
- Dill: to taste