Green soup

Description

We so-called borscht with sorrel. Favorite soup is my husband!

Ingredients

Cooking

Cook the broth. Meat is better to take with the bone, and then the broth will be richer. Ready broth salt to taste.

Cut the beets into strips.

In svalivshihsya broth, add the beets. You can add a drop of vinegar - then beets will not lose color.

While the beetroot cooks do zazharku of carrots, cut into strips, fry in vegetable oil.

Add to the carrots and finely chopped onion.

And tomato paste. Although now a lot of fresh vegetables and you could add tomatoes, but in this soup I always add pasta.

Add a little water and sugar. Simmer for 3 minutes.

Cut potatoes, large chunks. Maybe someone who likes smaller, but we love it so. Add it to the broth with beets, but only when beets are fully cooked.

When the potato is ready, add zazharku.

Cook for three minutes. During this time, cut carefully washed sorrel.

Add it to the soup. If needed (if sorrel is very sour) - add more sugar. Soup bring to a boil and immediately remove from heat.

It would be better if he's a little infusions. Served with hard-boiled egg and sour cream. Bon appetit!

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