Sorrel Soup with Beef and Quail Eggs
Soups • Russian
Description
Sorrel Soup with Beef and Quail Eggs
Ingredients
- Sorrel 5 oz
- Quail Egg 4 pieces
- Veal Tenderloin 5 oz
- Potato 5 oz
- Parsley 0 oz
- Onion 5 oz
- Lemon 1 piece
- Safflower Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a pot with 1 liter of water, place a piece of beef, bring to a boil; simmer over moderate heat, skimming off the foam, for 20 minutes, adding salt and pepper.
Step 2
Cut the potato into sticks 1 cm wide and cook with the beef for 10 minutes.
Step 3
Boil the quail eggs in well-salted water for 6 minutes; cool them under running cold water, peel, and cut in half.
Step 4
Slice the onion into thin strips and sauté in sunflower oil for 2–3 minutes over moderate heat; add to the soup and cook for another 2 minutes.
Step 5
Cut the sorrel into strips 2 cm wide, add to the soup; add lemon juice.
Step 6
Remove the meat from the soup and cut into sticks 1 cm wide, return to the soup.
Step 7
Ladle the soup into bowls, add quail eggs and finely chopped parsley.
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