Hi all.
Today we have a “fast” version of the preparation of sorrels on beef broth. Quick because the finished broth is used here (or as we have broth cubes), and in fact, the beef acts only as accompaniment.
Nevertheless, the rest is as usual — sorrel, onions, potatoes, carrots, eggs, etc.
Product set:
- Potatoes, 200 gr.
- Beef, fillet, 150 gr.
- Spring, 100 gr.
- Eggs, 4 pcs.
- Onion, 1 pc.
- Carrots, 1 pc.
- Lemon juice, 10 ml
- Parsley 5 gr.
- Sugar, 5 gr.
- Broth cubes, 2 pcs.
- Vegetable oil, salt
Boil the eggs screwed.
Cut potatoes with slices of 5 mm, carrots with a cube, onions in half rings, sorrel stripes.
We bring a liter of water to a boil, dissolve broth cubes, put the meat, cook for five minutes, add potatoes, cook for 10 minutes, take out the meat, let it rest for five minutes, cut into thin slices.
Fry onions and carrots for three minutes over high heat …
… Add to a pan with broth, cook for five minutes.
Add sorrel, sugar, lemon juice, suppress to taste, cook for a minute, remove from heat.
We serve with half of boiled eggs, slices of meat and parsley.
Bon appetit!
