Description
This sorrel soup you haven't eaten yet! Definitely!!!
Ingredients
-
Beef
1 kg
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Carrots
1 piece
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Onion
1 piece
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The Apium graveolens Dulce
500 g
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Sorrel
500 g
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Potatoes
3 piece
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Flour
1 Tbsp
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Butter
1 Tbsp
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Cream
200 ml
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Chicken egg
3 piece
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Cucumber
3 piece
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Black pepper
6 piece
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Dill
-
Salt
-
Sour cream
Cooking
Cube onions, carrots, celery - all cut into large chunks.
Beef wash, cover with cold water (2 liters), put on a high heat and bring to a boil. When it boils, use a slotted spoon to remove the foam, add the sliced vegetables, season with salt, cover and cook on low heat for 1.5 hours, maybe more (the beef should be very soft). For 10 minutes before the end of cooking add black pepper.
While cooking meat, peeling potatoes, cut into thin! strips.
The meat still cooked, I'll do the sorrel. If fresh, then to sort, wash, dry. Then chop, toss them in a skillet, drip a bit of the broth and bring to a boil. If sorrel pickled (like me this time), simply open a jar. If they are frozen immediately in a saucepan.
The meat is ready, remove it from broth and put in bowl, cover!
The broth is strained and the vegetables discarded (we don't need them) and put on medium heat. Throws the potatoes, allow to boil and cook for 7 minutes.
In a separate bowl the butter heated to room temperature.
Add the sifted flour, grind, add the cream.
All this stir, lightly whisking, until a homogeneous mass.
Pour our mixture into the soup, mix well. Cook without lid for 7-10 minutes on medium heat.
Eggs boil, clean and slice into halves (based on 1 half for 1 serving).
Cucumbers cut into thin strips.
Boiled beef should also be cut into small pieces.
In our broth, add the sorrel and let it boil and immediately remove the pan from the heat.
Pour soup on plates, to each plate add a few pieces of beef, a half of an egg and sliced fresh cucumbers. Optionally add sour cream and chopped dill.
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