Sorrel soup with kefir
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I got this recipe from my neighbor's grandmother, who is 83 years old. Now this sour soup, full of vitamins and amino acids, is one of my favorites.
Ingredients for sorrel soup with kefir:
- Beef (300 g.)
- Potatoes (4 pieces medium)
- Carrots (1 piece )
- Onions (1 piece)
- Sorrel (1 large bundle.)
- Chicken egg (4 piece)
- Greens (50 g.)
- Kefir (2 cup.)
- Salt (To taste. )
- Sweet-scented pepper (To taste. )
- Bay leaf (1 leaf. )
How to cook sorrel soup with kefir step by step with photos
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Wash the meat, remove the membrane and cut into small pieces. Pour cold water (2.5 liters) and put on the heat and let cook for 30 minutes. |
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During this time, dice the potatoes and add them to the pot. |
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Dice onion as well, grate carrots on a coarse grater. Heat a pan with sunflower oil and fry the carrot and onion until golden brown. Pepper and salt a little. When potatoes are almost done, add roasted potatoes. Cook for 5 minutes. |
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Chop sorrel and herbs. Add them to the pot. Cook for 10 minutes. |
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Whisk two eggs in a bowl. Pour into the pot in a thin stream, stirring constantly with a fork. Boil two more eggs, finely chop them and add to the soup. Cook for 5 minutes. |
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Add two glasses of kefir and stir. Add salt, bay leaf and simmer for 15 minutes over low heat. |
Salt, Potatoes, Greens, Onions, Eggs, Carrots, Bay Leaf, Sour, Kefir, Soups, Sweet and sour paprika, Scallions, Sorrel, Hot Soups
