Beef brisket soup with sorrel and decoy

3

• Time for preparing

  Contents

  • • 0.0.1 2h 20min
    • 0.0.2 Simple dish
    • 0.0.3 122.21kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  2h 20min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  122.21kcal

• Rating

• Recipe

If nostalgia for the summer comes in winter, cook at home for light summer sorrel and semolina soup. Sorrel can be taken frozen or canned. Summer taste is guaranteed for you!

Let’s get started!

Ingredients

0/11 ingredients

• Beef brisket on the bone – 500 gr
• Potato – 5 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Butter – 30 gr
• Krupa mea – 2 tbsp.
• Canned sorrel – 300 g
• Egg – 3 pcs.
• Salt to taste
• Black pepper – to taste
• Sour cream – 100 g

2ч 20мин2ч 20мин 122.21

Great job

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Steps

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1. On the brisket, boil 2 liters of broth. Salt water and cook for 1.5-2 hours.
2. We take out the meat and free it from the bones, disassemble it into fibers and send to the pan. We launch potatoes there. Cook 10 minutes.
3. Cut the carrots and onions and fry in butter until light caramelization.
4. We transfer sautéed vegetables to meat and potatoes.
5. After stirring the soup, pour a trickle of semolina, followed by put sorrel, laurel leaf.
6. Pepper and add the soup. Cook for another 10 minutes.
7. A couple of minutes before being ready, put crushed eggs in the broth. The soup is ready. Such soups are good with sour cream, yogurt or mayonnaise.

Keywords:

• Cabbage soup