Spinach and sorrel soup

Spinach and sorrel soup - Russian Soup Recipe

How to Cook & Prepare Spinach and sorrel soup:

300 g meat 1 parsley root
500 g spinach (or 1 tblsp flour
nettles) 2 tblsps butter
200 g sorrel salt, pepper, bay leaf
1 carrot sour cream
1 onion hard-cooked eggs

Make a meat stock with 1 ½ litres water. Wash the spinach thoroughly and cook in boiling water till tender. Drain and sift. Wast the sorrel and cut up the large leaves. Saute the diced roots and onion in butterin the soup kettle. Add the flour and brown for another 1 or 2 minutes. Add the sifted spinach and stir. Gradually pour in the meat and spinach stock. Add bay leaf and pepper. Cook for 10 to 15 minutes. Add the sorrel leaves and salt. Cook for 5 to 10 minutes more. Before serving put half a hard cooked egg and a teaspoonful of sour cream in each plate.

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