In the period from spring to autumn, everyone tries to have enough vitamins, eating fruits and vegetables. Therefore, today we suggest that you start preparing a very useful soup from sorrel, and besides, we will tell you how to cook it with meat that is no less useful to us.
Soup with sorrel - a recipe with meat and eggs
Ingredients:
- beef tenderloin - 300-350 g;
- drinking water - 2,5-3 l;
- young potatoes - 4-5 pieces;
- fresh sorrel - 130-150 g;
- carrots (medium) - 1 piece;
- onion (large) - 1 pc .;
- Morse (tomato) - 2/3 of a century;
- vegetable oil - 2.5 tbsp. spoons;
- garlic - 2 teeth;
- feathers of green onions - 0.5 pencils;
- chicken eggs - 2 pieces;
- kitchen salt - to taste.
Preparation
Broth with beef cook for 1.5 hours, pouring it to taste. When boiling, do not forget to remove the formed foam.
Cut the middle cube into a peeled onion, and chop the carrots through a shallow grater. Two of these vegetables are placed in a hot vegetable oil on a Teflon pan and, constantly stirring, fry them. Fill all the tomato with morsel and simmer the frying 7-8 minutes.
The boiled beef is extracted, portioned and sliced and sent back to the pan together with sliced pieces of potatoes. Next, directly into the boiling broth we pass through the garlic press. When the potatoes are almost ready, we put in the soup the frying and randomly cut leaves of sorrel. After 3 minutes we set aside the soup from the useful sorrel with meat, which is then served in bowls with half of the separately boiled egg, sprinkled on top with chopped, green, juicy onions.
Soup from sorrel and nettle with meat
Ingredients:
- fresh pork - 400 g;
- onion - 1 piece;
- carrots - 1 piece;
- potatoes - 5 pcs .;
- nettle - 0.5 beam;
- sorrel - 0.5 beam;
- drinking water - 2.5 liters;
- butter - 45 g;
- large salt - to taste.
Preparation
We cook on the principle of the first recipe broth, but not with beef, but with pork.
When the meat is soft, add large cubes of peeled potatoes, carrots and half-rings of fresh onions into a saucepan. Cook the soup until the softness of the vegetables. Then we put here a piece of good butter, sorrel and nettle. In order to cut the stinging nettle, first give it a good bit of boiling water, and afterwards cut it together with the leaves of sorrel in the form of wide strips. After 4, a maximum of 6 minutes we set aside the soup and after a couple of minutes it will be possible to pour it, and then serve!