Sorrel soup with meat and egg - “brutal” male soup, which any man can quickly cook himself. To prepare such dishes you need no more than 20 minutes. This does not mean that the ladies do not need a recipe, it is always pleasant to please your loved one with a tasty and satisfying soup. Sorrel soup is delicious in any form. It is served on the table hot as well, piping hot, but in cold, green soup is very appetizing, especially in heat.
The basis of a good first course is delicious broth, which is important to cook properly. The broth should be transparent and rich, no matter from what meat it is cooked, as they say, "the taste and color." I love chicken sorrel soup, which I naturally make in chicken broth. Husband loves sorrel soup with beef or lean pork, men need large cuts of meat in a plate. Children love the cream soup, which can be cooked in vegetable broth with the addition of butter and cream for a delicate texture.
Sorrel soup is associated with my early summer. Sorrel, perhaps, one of the few seasonal plants, dishes from which are prepared in late spring and early summer. However, my grandmother conserved whole sorrel for the winter, the cellar was crammed with half a liter cans. In the far corner of the cellar, in my opinion, there are still antique blanks with sorrel, which can already be put up for auction as aged wine.
- Cooking time: 20 minutes
- Servings: 2
Ingredients of oxalic soup with meat and egg
- 300 g of boiled meat;
- 600 ml of broth;
- 120 g onions;
- 150 g potatoes;
- 250 g fresh sorrel;
- 2 eggs;
- 30 ml of vinegar;
- 15 g butter;
- salt, pepper, greens;
- sour cream for serving.
Method of cooking oxalic soup with meat and egg
Raw potatoes clean, cut into strips. Heat the broth to a boil, throw potatoes, boil until cooked.
In a pan, melt the butter. Put the finely chopped onion into the melted butter, sprinkle with a pinch of salt, and pass to a translucent state.
Beaten onion sent to the pan when the potatoes are cooked.
Cut the boiled meat in large pieces. You can cook sorrel soup with pork, beef or poultry. Add the sliced meat to the pan, bring it all to the boil again.
Fresh sorrel was carefully washed to prevent sand from entering the pan. Then we cut off the stems from a bunch of greenery, chop the leaves into strips.
We throw the sliced leaves into a pot of boiling soup and cook in just 2 minutes. Then remove the pan from the stove, salt to taste.
Cook poached eggs. Pour one liter of boiling water into a saucepan, add vinegar. First we break the egg into a bowl, then pour it into boiling water with vinegar, then add the second egg. Cook for 2 minutes, lay out on the board to glass the water.
Pour into a plate a portion of oxalic soup with meat, season with sour cream. Put the poached egg on top, cut to yolk, sprinkle with freshly ground black pepper and herbs to taste.
By the way, not only the traditional green soup can be made from sorrel. Very tasty is obtained cream soup with sorrel and cream.