sorrel soup

sorrel soup - Russian Soup Recipe

How to Cook & Prepare sorrel soup:

300 g meat 2 tblsps flour
400 g sorrel Salt
200 g vegetable roots Eggs
and onion Sour cream
2 tblsps butter Minced dill or parsley

Prepare a meat stock with 1 ½ litres water. Clean and finely dice the vegetable roots and onion. Slightly sauté the vegetables in the butter or drippings. Sprinkle with flour and brown. Wash the sorrel; cover and simmer separately in a little water for 10 minutes. Drain and sift through a sieve. Add browned vegetables, stock and salt; stir and cook for 15 to 20 minutes. Serve with soft-boiled egg in each plate. Top with a spoonful of sour cream and sprinkle with the minced dill or parsley. If served with meat, put half a hard-cooked egg in each plate.

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