Description
Very tasty and healthy dish with a rich set of proteins and vitamins, especially if the vegetables right from the garden. I recommend for the diet. Those who have stomach problems, sorrel can add a little, because more acidic garden sorrel grown in the greenhouse.
Ingredients
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Beef
1 kg
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Potatoes
4 piece
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Carrots
1 piece
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Onion
1 piece
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Chicken egg
3 piece
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Sorrel
3 coup
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Green onions
1 coup
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Parsley
1 coup
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Dill
1 coup
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Bay leaf
2 piece
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Salt
-
Black pepper
-
Sour cream
100 g
Cooking
Young beef (or veal) washed, boil after boiling about an hour on low heat, until soft, sprinkle with salt at the end of cooking.
Ready meat is cut into pieces and sprinkle with green onions. The bow is a little salt, to give juice. So loved in our family. Green onions you can substitute onion cut half rings and lightly mashed with a small amount of salt.
Finely dice onion, and carrot sticks.
Drop the carrots and onions into the boiling broth. The remaining carrots cut into large chunks and also add in the broth, because she loves grandma. You do not necessarily. Cook for about 15-20 min.
The potatoes fall apart quickly, for 5-7 minutes, so it will be added after the carrots and onions, then the Bay leaf, black pepper to taste.
While previous cook vegetables, prepare the sorrel, wash well in cold water. Partially sorrel can be replaced with nettle leaves, if you have stomach problems, will be even more useful.
The sorrel interrupts the stalks and cut across the leaves, add to the broth after cooked potatoes.
Hard-boiled eggs cut into cubes and finely chop the dill and parsley added right after the sorrel. After boiling the soup immediately turn off, so the greens are not overcooked.
Add to the platter a little 10% of sour cream or white yogurt. Bon appetit!
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