2020-08-13 / test@t

Spring beef soup with sorrel and spinach

To be honest, with the current globalization and the availability of everything in supermarkets all year round, this soup can be prepared in late autumn. But spring is a little more fun, of course. And do not try to speed up the cooking of the broth, cook, as it is said, and on minimal heat.

Ingredients

1 kg of beef brisket on the bone
150 g spinach
150 g sorrel
3 medium onions
100 g celery root
2 small parsley roots
2 st. l. ghee
salt, freshly ground black pepper
3-4 eggs to serve

STEP-BY-STEP COOKING RECIPE

Step 1

Cut the beef into small pieces, pour 2.5-3 liters of cold water and put on medium heat. Bring to a boil, salt and pepper, reduce heat to very low, remove foam thoroughly. Cook without a lid until the meat is tender, 2-2.5 tsp.

Step 2

Peel and finely chop onion, celery, parsley roots. Fry lightly in melted butter, 3-4 minutes. Add to broth, cook for 10 minutes.

Step 3

Simmer spinach and sorrel in a little water separately, 5 minutes. Place on a sieve and transfer to a saucepan with meat. Cook over low heat for 15 minutes.

Step 4