- Beef - 700 Grams
- Sorrel - 200 Grams
- Water - 2 liters
- Potatoes - 5 pieces
- Carrot - 1 piece
- Bow - 1 piece
- Kefir - 2 Glasses
- Egg - 1 piece
Your attention is offered a simple recipe of green cabbage soup with sorrel, which I once recognized when I was visiting Moldavia, so this recipe for me is Moldovan, but I can not vouch for the accuracy of origin. Surely something like this is prepared almost everywhere, where sorrel grows. How to cook green cabbage soup with sorrel: 1. If necessary, defrost the meat, and cut into small pieces. We send it to a large pot of water, salt, pepper, add the bay leaf, if you like, and put it on the fire. 2. In the meantime, prepare the rest of the ingredients. Egg is cooked separately to the state of "hard-boiled", and all my vegetables and clean, as it should. 3. Now prepare the frying - finely shred carrots and onions, and fry in a pan heated with oil until cooked. Remove from the fire, and leave it under the lid. 4. By this time, the broth should already boil. We remove the foam from it, and reduce the fire. We add potatoes, cut into small pieces, and cook until the potatoes are soft. 5. As soon as the potatoes are ready, - constantly stirring, infuse kefir in small portions, or curdled milk, as was the case in the classic recipe for green sorrel with sorrel. 6. When our mixture boils once more, pour the shredded sorrel to it, mix it. 7. After another couple of minutes, pour in the roast, and taste it. If necessary, add salt and spices. In the traditional Moldovan recipe, vinegar and a little sugar are added. Remove from the fire, and let yourself a little nastoyatsya. Serve with sour cream, decorated with pieces of boiled egg. I hope you like this unusual recipe for cooking green cabbage soup with sorrel :) Bon appetit!
Servings: 4-5