Sorrel cabbage soup with beef and quail eggs
2 servings
30 minutes
Sorrel soup with beef and quail eggs is the quintessence of Russian cuisine, reflecting the richness and simplicity of traditional recipes. Its history dates back to ancient Rus when sorrel was used to add a refreshing sourness to the soup. The thick beef broth enriches the dish with a rich flavor, while tender quail eggs add softness and harmony. Potatoes make the soup hearty, and fried onions provide a light sweetness. Lemon juice emphasizes the sourness of the sorrel, creating a bright, refreshing taste. Serving the dish with chopped parsley completes this symphony of flavors with freshness and aroma. Such soup is perfect for both summer lunch and cozy dinner, especially when paired with rye bread and sour cream.
1
In a pot with 1 liter of water, add a piece of beef, bring to a boil; cook over medium heat for 20 minutes, skimming off the foam, then add salt and pepper.
- Beef tenderloin: 120 g
- Salt: to taste
- Ground black pepper: to taste
2
Cut the potatoes into 1 cm wide sticks and boil with beef for 10 minutes.
- Potato: 140 g
3
Boil quail eggs in heavily salted water for 6 minutes; cool in running cold water, peel and cut in half.
- Quail egg: 4 pieces
- Salt: to taste
4
Cut the onion into thin strips and fry in sunflower oil for 2-3 minutes over medium heat; add to the soup and cook for another 2 minutes.
- Onion: 80 g
- Sunflower oil: 20 ml
5
Cut the sorrel into strips 2 cm wide, add to the soup; add lemon juice.
- Sorrel: 100 g
- Lemon: 1 piece
6
Remove the meat from the soup, cut it into 1 cm wide strips, and put it back in the soup.
- Beef tenderloin: 120 g
7
Pour the soup into bowls, add quail eggs and finely chopped parsley.
- Quail egg: 4 pieces
- Parsley: 5 g