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Video: Sorrel Cabbage Soup In Meat Broth - Recipe With Photo Step By Step
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
Sorrel cabbage soup in meat broth is a rich and very satisfying dish, not to mention its usefulness!
Pork brisket - 350 g
Potatoes - 4-5 pcs.
Carrots - 1 pc.
Green onions - 0.5 bunch (20 g)
Chicken egg - 1 pc. for 1 serving
Sorrel - 25 g (1 bunch)
Spinach - 25 g (1 bunch)
Salt and pepper to taste
Sugar - 0.5 tsp
Bay leaf - 1-2 pcs.
Water to taste
- 135 kcal
- 40 minutes
- 40 minutes
Photo of the finished dish
Step by step recipe with photo
Sorrel cabbage soup in meat broth turns out to be very tasty and rich - men will surely like this dish if you serve it to them for lunch with slices of bread of any kind.
Since sorrel tastes very sour, it is best to dilute the green mass with spinach and green onions, other herbs, otherwise you will get an inedible first course at the exit. In the spring season, I recommend using young potatoes, carrots - all young vegetables when cooking.
You can choose pork or beef for the broth, but remember that boiling beef produces a very cloudy broth, so the soup is cooked in a second beef broth. But the ideal meat option for a dish is pork belly without excess fat! When purchasing such a piece of meat, immediately cut out large pieces of bacon, leaving it to create other dishes, and rinse the meat with greasy veins for cabbage soup. Thanks to him, the broth will turn out rich and juicy. Boil hard-boiled chicken eggs in advance - they are laid out in plates with cabbage soup when serving.
So, prepare the required ingredients.
Rinse the pork brisket in water, cut the veins and films, cut into portions - the smaller they are, the faster the meat will cook. Place the cold cuts in a saucepan.
Cover with hot water and add a couple of bay leaves. Place the saucepan on the stove and cook the meat for 25 minutes after the water boils.
Peel and rinse vegetables in water.
Grate the carrots on a coarse or fine grater, you can cut them into small cubes.
Chop the washed green onions and add together with the grated carrot mixture to the broth.
Cut the peeled and washed potato tubers into medium cubes and place in the broth as well. Cook for another 15 minutes.
Rinse sorrel and spinach, cut into medium ribbons. Add to the broth only after cooking the potato slices, otherwise, due to the acid contained in the sorrel, the vegetables will take a long time to cook!
Place the green slices in a saucepan and cook the cabbage soup for another 5 minutes. Salt, add sugar and other spices, seasonings to taste. You can add chopped parsley or dill.
Pour hot sorrel cabbage soup in meat broth into deep bowls. Peel a boiled chicken egg, rinse and cut in half. Place in a plate with the first course.