Classic Sorrel Soup with Egg and Meat

Classic Sorrel Soup with Egg and Meat

120 min
Medium
1 serv.
372 g / 1 serv.

Rating

Average rating:—

Description

Rich soup with beef, sorrel and egg — a traditional Russian first course

  1. Cover the beef with cold water and bring to a boil, skim off the foam
  2. Simmer the broth on low heat for 1-1.5 hours until the meat is tender
  3. Remove the meat, cut into portions and return to the broth
  4. Dice the potatoes, add to the broth and cook for 10 minutes
  5. Chop the onion and carrot, sauté in sunflower oil until golden
  6. Add the sautéed vegetables to the soup and cook for 5 minutes
  7. Slice the sorrel thinly and add to the soup
  8. Add sugar, salt and lemon juice, cook for 2 minutes
  9. Boil the egg hard, cool and cut in half
  10. Serve the soup with sour cream, egg and chopped green onion
266
71 kcal / 100 g
kcal
22.8 g
6.1 g / 100 g
Protein
13.4 g
3.6 g / 100 g
Carbohydrates
13.8 g
3.7 g / 100 g
Fats