March 20, 2011

Sorrel Soup

  • 1/2 lb (200 g) beef or chicken
  • 1/2 lb (200 g) sorrel
  • 5-6 medium potatoes
  • 1/2 medium onion
  • Eggs
  • 1-2 bay leaves
  • Salt, pepper to taste
  • 2 tbsp all-purpose flour
  • 2 tbsp butter or vegetable oil
  1. First, to prepare the broth, put the meat in a 2-quart (2-liter) saucepan, fill it with cold water (about 3/4 full), and bring to a boil.
  2. Skim the scum continuously with a slotted spoon while it is starting to boil and continue skimming until it comes to a full boil.
  3. Add salt, pepper, bay leaves, and reduce the heat so the meat boils gently until done.
  4. Take out the meat.
  5. Peel and cut the potatoes and add to the saucepan.
  6. Bring to a boil again and cook until the potatoes are almost done.
  7. Chop the onion and sauté in a skillet in hot butter or vegetable oil about 5 minutes, then add flour and again sauté.
  8. Wash and chop the sorrel and add to the onions to sauté for a few minutes.
  9. Add everything to the saucepan.
  10. Cook 10-15 minutes.
  11. Boil the eggs about 10 minutes. (1 egg for each serving plate).
  12. When serving, halve the eggs and add the 2 halves and sour cream to each plate. Sprinkle with freshly chopped dill and/or parsley. ENJOY!!!

1 comment:

Kea said...

Thanks for the recipe!