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Section "Our Traditions". Sorrel soup. 11 servings Prices are valid as of May 2022 Ingredients Beef shoulder on the bone (for broth 1 kg 100 g) in soup 800 g (424 rubles) ("Lenta", 1 kg = 530 rubles) Fresh sorrel 200 g (180 rubles) ("Auchan", 100 g = 90 rubles) Onions 2 pcs. (9 rubles) ("Auchan", 1 kg = 40 rubles) Carrots 1 pc. (7 rubles) ("Auchan", 1 kg = 55 rubles) Potatoes 4 pcs. (31 rubles) ("Auchan", 1 kg = 52 rubles) Green onions 2 bol. feathers (13 rubles) ("Auchan", 1 kg = 650 rubles) Lemon ¼ pc. (6 rubles) ("Auchan", 1 kg = 160 rubles) Sugar 1 teaspoon (1 ruble) ("Auchan", 1 kg = 68 rubles) Eggs 2 pcs. (22 rubles) ("Auchan", 10 pcs. = 112 rubles) Sour cream 180 g (58 rubles) ("Auchan", 300 g = 96 rubles) Vegetable oil (sunflower) 20 ml (3 rubles) ("Auchan", 1 l = 143 rubles) Water 3.5 l Salt Total: 11 servings of sorrel soup = 754 rubles, 1 serving of sorrel soup = 68 rubles. Preparation 1. Place the whole piece of meat (1 kg 100 g) in a large saucepan, add plenty of water (3.5 l) and cook at minimum heat for 2 hours, constantly skimming off the foam. Chef's tip: "The beef should be on the bone, with veins and fat, so the broth will be richer." Chef's tip: "A small portion of the boiled meat and broth will be needed for another dish - a sandwich." 2. Cut the finished meat off the bone, cut off a piece with fat and veins (300 g), place in a separate saucepan with a small amount of broth (700 ml) and set aside until the next dish - "Boiled Beef Sandwich." 3. Cut the remaining meat (800 g) into small pieces. 4. Peel the onion and cut into small cubes, peel and grate the carrots on a coarse grater. Place the frying pan on the heat, pour in 20 ml of vegetable oil and fry the vegetables over medium heat. 5. Peel the potatoes and cut into medium cubes, add to the hot broth and bring to a boil. Then add the fried vegetables. Chef's tip: "Since sorrel sprigs take longer to cook than the leaves, they should be added to the soup earlier." 6. Cut off the sorrel sprigs, chop finely and add to the soup. 7. Transfer the pieces of meat to the soup. 8. Finely chop the green onions and add to the soup, leaving a little for garnish. 9. Add a small pinch of salt and 1 teaspoon of sugar. Chef's tip: "The trick to a proper sorrel soup is 1 teaspoon of sugar." 10. Coarsely chop the sorrel leaves and add to the soup, cook for 30 seconds. 11. And at the end, add the juice of ¼ lemon and remove from heat. 12. Break two eggs into a separate bowl and beat with a fork. At the same time, stir the soup and pour in the beaten eggs in a thin stream. Serving 13. Pour the soup into portioned plates, serve with sour cream and garnish with green onion rings. Enjoy!