- potatoes - 8-10 pieces;
- sorrel - 2-3 beam (fresh or frozen);
- broth - 3 liters;
- boiled meat (chicken
- beef) 300-500 g;
- 2-3 chicken eggs;
- parsley - a few sprigs;
- lemon or a few grains of citric acid.
Prepare meat.For this we first need to unfreeze frozen in advance and fresh or thawed thoroughly rinse with water.
Take a pot, pour water into it, about two-thirds, put on fire and join in preparing the basis for a soup - broth.That it turned out fragrant and rich, the meat must be put into cold water.If you bet on delicious meat, add it to the boiling water.
While the meat cooks, get the preparation of potatoes.Tubers should be carefully selected, better to choose a medium size, wash, peel and rinse again with water.Cut the potatoes into strips or small cubes.
Once the meat is cooked, remove it from the pan, cool.Cut into small pieces, or disassemble to the "fiber."
The broth Stir in the sliced potatoes.Once the broth begins to boil potatoes, salt it and pepper lightly.Add the meat.
At the same time sorrel wash and finely chop it.This can be done with a knife or scissors.
Once the potatoes are cooked in soup need to add an egg.It does this in two ways.For the first - the egg to cook hard-boiled, remove the shell, cut into small cubes and pour into the soup .The second method: break raw eggs in a bowl, lightly salt and whisk whisk in a thick foam.Then the resulting mass pour a thin stream into boiling soup .Bouillon, it should be constantly stir with a spoon to the egg turned out a kind of "spider."Let the soup simmer have a couple of minutes.
Add a few drops in a saucepan squeezed lemon juice.If lemon was not at hand, it can be replaced with citric acid.Just do not overdo it!
At the very end in soup Stir in chopped sorrel in advance.In order to not lose the green color in a pot with a dish, add a few grains of baking soda.
Not superfluous will soup e dill and parsley.They fall asleep for a minute before removing the pan from the heat.When a table soup Decorate half the eggs, sour cream and herbs.
perfectly combined in a soup e carrots, garlic, parsley, black pepper.Egg during cooking can be eliminated, or add it only as a decoration.And as a "thickening agent" are used flour.To do this in a frying pan, melt a piece of butter, sprinkle in it a tablespoon of flour, stir the mass is diluted with its broth soup well and pour the mixture in a thin stream into the pan.Bring to a boil.Now you can remove the dish from the fire.
possible preparation "lean" version of oxalic soup.In this case, the main ingredients in it will be water, potatoes, sorrel, parsley, lemon.This soup can be eaten cold.
If desired, the density of the soup you can add a tablespoon of semolina and mix thoroughly, giving form "clumps".
- cook soup of sorrel