Description
In this recipe mushrooms can be replaced by any other mushrooms – chanterelles, noble white, boletus, mushrooms... it All depends on what time of year you this soup will be cooking. He's good in both summer and winter.
Ingredients
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Brisket
700 g
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Roots
2 Tbsp
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Mushrooms
300 g
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Sorrel
1 coup
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Potatoes
5 piece
-
Onion
1 piece
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Red onion
1 piece
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Tomato
2 piece
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Cabbage
300 g
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Chili
1 piece
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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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Vegetable oil
3 Tbsp
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Salt
Cooking
Boil broth. Here's a brisket cover with cold water, bring to boil, remove the foam, reduce the heat to medium, toss the root vegetables and cook until the meat is cooked for 2.5 hours. Add salt about 30 minutes until tender.
Remove meat from broth, strain the broth. Further options: you can cook the soup without meat, only meat broth with vegetables, and it is possible to remove the meat from the bones, chop it not too finely, then to return to the soup. I am the man "meat", so I often cook with meat.
While cooking the soup, prepare the remaining ingredients. Potatoes peel and cut arbitrarily.
Both onion to clean, cut cubes.
Cut tomatoes into arbitrarily.
To chop the cabbage.
Pepper to release the seeds and partitions, cut into half rings.
Mushrooms cut into plates. Sorrel chopped not too finely.
Finely chop the herbs, mix.
Sauté onion in vegetable oil until transparent.
Broth bring to boil, push the potatoes, bring to boil, reduce the heat to medium. After 10 minutes, throw the cabbage and pepper. Another 5 minutes to send in soup mushrooms and tomatoes and return meat to soup. Cook for 7 minutes.
Add the browned vegetables and sorrel, cook for 3 minutes.
Send greens, straightening the salt, boil again, remove from heat, cover and let the soup to infuse. Vegetable soup with mushrooms and sorrel ready.
You need to serve it with sour cream, preferably country. Bon appetit!
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