Nettle and Sorrel Vegetable Soup

Soups | Russian cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Nettle and sorrel vegetable soup

Ingredients

Nettle - 10.6 oz
Sorrel - 10.6 oz
Beef chuck roast - 6 lbs
Potato - 17.6 oz
Carrot - 10.6 oz
Onion - 14.1 oz
Chicken Egg - 8 pieces
Sour Cream - 10.6 oz
Dill - 0.7 oz
Spinach - 10.6 oz
Salt - to taste
Ground Black Pepper - to taste
Vegetable Oil - 1 fl oz

Step by Step guide

Step 1

Pour five liters of water over the shoulder, add an onion and a carrot, and simmer for two and a half hours. After that, strain the broth, let the meat cool, and slice it off the bone.

Step 2

In a large saucepan, heat vegetable oil and sauté the remaining onion and carrot (slice the onion into half-rings and dice the carrot). Add the diced potatoes, pour in the broth, and cook for twenty minutes. Then, add the chopped nettle, sorrel, and spinach leaves, and cook for another ten minutes. Meanwhile, boil the eggs until hard.