Shchi from sorrel with meat is a simple green soup, prepared on the basis of a beef / pork broth with the addition of a variety of meat and sorrel leaves. Due to the latter dish has a light refreshing sourness, so relevant in the summer. We will tell you how to prepare this traditional Slavic dish at once for several different recipes.
How to cook soup with sorrel and meat?
Ingredients:
- onion - 135 g;
- broth - 2,6 l;
- carrots - 95 g;
- boiled chicken meat - 115 g;
- eggs - 3 pieces;
- sorrel - 3 items;
- for a handful of dill and parsley.
Preparation
Preparation should begin with onion-carrot paste. When vegetables are lightly browned and reach half cooked, put boiled chicken to them and fill with broth. When the liquid boils, start to lay in portions, sorrel, and after him - greens. Remove the soup from the plate and mix the hot broth with a couple of beaten eggs. Cover the dishes with a lidded cap and leave for 5 minutes.
Shchi from sorrel with meat can be made in a multivark in a similar scheme: first vegetables are fried together on "Baking", and after adding the broth you can switch to "Quenching" and add the remaining ingredients.
Shchi from sorrel with meat - recipe
Not infrequently, the basis of soup is pork. If you intend to cook a strong meat broth from meat pieces, then give preference to the cuts on the bones giving the maximum amount of cook.
Ingredients:
- water 3.3 liters;
- pork on the bone - 1.2 kg;
- potatoes - 740 g;
- sorrel - 210 g;
- onion - 115 g;
- eggs - 2 pieces;
- greens of dill - 15 g.
Preparation
Before boiling the soup from sorrel with meat, put water on the fire and engage in pork. Rinse the pieces and place them in boiling water. Leave for about half an hour, not forgetting to remove the noise generated on the surface. After the lapse of the allotted time, put into the broth large-sliced potatoes, if desired, for the flavor you can throw a couple of laurel leaves. Leave everything boiled together for another 15 minutes, and in parallel
Some add boiled eggs to the soup during serving, but we suggest pouring raw eggs into a hot broth. To do this, just pour the beaten eggs into the soup, and then immediately mix. When the eggs grab, add the sorrel to the soup. Lay the greens in portions, adding a new handful after the old fade. Shchi from sorrel with meat and egg will be ready immediately after all the sorrel is added. Serve the soup with sour cream.