- sorrel - 300 grams
- spinach - 300 grams
- beef - 800-1000 grams
- mushrooms - 2-3 pieces (dried, fresh champignons will suit)
- ham - 200 Grams
- greens - 1 Glass (chopped)
- dill - 0.33 cups (chopped)
- flour - 1 st. a spoon
- butter or vegetable oil - 1 Art. a spoon
- onion - 1 piece (medium)
- sour cream - 1-2 glasses
- Soda - 1/4 Teaspoons
- roots, spices - 1 To taste (your favorite)
1. Wash the beef, boil broth on it. When the broth is almost ready, add ham, mushrooms, roots, spices, herbs and dill. Boil for at least 5-7 minutes. 2. Drain the broth through a fine sieve. 3. Sorrel and spinach to sort, rinse, drain water. Finely chop both components, but do not mix them. 4. Finely chop onion and fry in a spoonful of oil until golden. 5. Spread it in a saucepan and boil it in its own juice. The resulting mass of rubbed in mashed potatoes. There also pour boiling broth. Add flour, fried onion and mix well. 6. Put spinach into boiling water, boil until soft. Fold it on a sieve and rub into a saucepan until it is mashed. Immediately add the remaining oil to the hot mass. Allow to boil well and remove from heat. 7. The soup is still very hot. Spread it on plates, fill it generously with sour cream. You can sprinkle on top chopped mushrooms, finely chopped ham and beef from the broth. Soup perfectly goes with boiled eggs, meatballs, pies. Bon Appetit!
Servings: 3-4