Sorrel soup

One of my favorite summer soups is sorrel soup. Fresh sorrel gives the soup its characteristic pleasant sourness. This soup can be made very light by boiling it in chicken or vegetable broth. But I want to offer you a recipe for a richer and richer sorrel soup.

Ingredients (per 3 L saucepan):

Beef bones with meat – 500 gr.
Potatoes – 450 gr.
Onions – 200 gr.
Carrots – 150 gr.
Fresh sorrel – 200 gr.
Lard (optional) – 50 gr.
Bay leaf – 1 pc.
Black peppercorns – 3 pcs.
Salt
Eggs – for serving
Sour cream – for serving
Dill (or other greens)

Cooking process

1 1 Preheat the oven to 190 C (375F) degrees.

Put the beef bones on a baking sheet and put them in the oven to bake. Bake for an hour.

2 Place the baked bones in a saucepan with boiling water and cook for 40 minutes. Thanks to the pre-baking, the broth turns out to be very rich and more aromatic.

3 While the broth is cooking, prepare the rest of the ingredients for the soup.

Cut the onion and lard into small cubes, three carrots on a coarse grater.

Fry lard in a frying pan – we get cracklings. If you are not a fan of cracklings, then skip this step. Add the onion to the pan and fry for 10 minutes. Add carrots, stir and fry for another 10 minutes.

4 Cut the potatoes into cubes

5 Take out the bones from the finished broth. We separate the meat from the bones, cut it and send it back to the saucepan.

Put potatoes and onions with carrots in a saucepan. We also add bay leaves and peppercorns. Cook for 25 minutes.

6 Cut well-washed sorrel into strips. Add it to the pot 5 minutes before the end of the soup preparation. Salt the soup to taste.

Sorrel soup can be served with pre-cooked and chopped eggs. Alternatively, you can break the eggs into a saucepan at the end of the soup preparation. I like the first option better.

Serve sorrel soup with finely chopped herbs, sour cream and an egg.