Sorrel soup is a seasonal dish that can please your home-made first herbs.
Cooking time 2 hours
Water 2 l
Pork (on the bone) 300 g
Eggs 3-4 pcs
Potatoes 2-3 pcs
Green onion (feather) 1 bunch
Sorrel 1 bunch
Salt to taste
Rinse the meat well, peel the onion.
Put the meat on the bone and the onion in a saucepan, pour cold water and cook until boiling. Remove foam and cook over medium heat for 1-1, 5 hours.
Peel and dice the potatoes. Add to broth and cook until tender.
Remove the meat from the bones and add to the saucepan.
Chop the sorrel and green onions and add to the saucepan, turn off the heat and season with salt.
Boil the eggs separately, cool and peel.
Chop finely and add to the saucepan.
Sorrel soup is ready. Pour into plates and serve.