Sorrel soup

For the preparation needed:

- 500 g pork or beef ribs;

- 5-6 potatoes;

- 1 medium carrot;

- 1 medium onion;

- 3 chicken eggs;

- 200-300 grams of sorrel (fresh, frozen or salted);

- Salt, pepper, bay leaf;

- Sour cream to taste;

- Butter for zazharki.

1.    Boil ribs, 40-50 minutes.

2. While the broth is cooked, we wash, clean and chop the potatoes. Add to the soup and cook 15 minutes. Salt, pepper and add the bay leaf.

3. While doing zazharku. First, fry in butter onions, then add the grated carrot on a coarse grater. Add to the soup and cook another 15 minutes.
 

4. The next ingredient is sorrel. Iterate through the leaves, wash and chop and add to soup. Cook for 10 minutes.

5. Boil the eggs, clean and cut into cubes.

6. Eggs can be added to soup when he was still being cooked, or directly on the plate before serving. In a first embodiment soup cook for another 5 minutes.

7. Sorrel soup tastes better when it is served with sour cream.
 

  Bon Appetite!!!

Olivier

The ingredients for a classic salad:

• sausage cooked without fat (or meat) - 150 g;
• Potatoes - 3 units;
• chicken eggs - 5 pc;
• pickled cucumbers - 2 pieces;
• Carrots - 1 pc;
• peas - 0.5 jars;
• green onions - 30 g;
• mayonnaise.

 
1. Potatoes and carrots boiled in their skins until tender.
 

2. Cook hard-boiled eggs.
 

3. Clean potatoes, carrots, eggs and cut into small cubes.
 

  4. Pickles are also cut into small cubes.
 

5. Grind the sausage (or boiled beef), and feathers bow.
 

6. With peas merge liquid.
 

7. In a bowl Put the potatoes, carrots, canned cucumbers, eggs, sausage and onions. Dressed with mayonnaise to taste and stir.
 

8. We shift to the salad bowl and serve.
 

  Bon Appetit!