Sorrel soup with cucumber

Cooking

Step 1

1. Wash the beef, put in a saucepan, pour 2 liters of cold water, put on high heat and bring to a boil. Remove foam with a slotted spoon. Peel the onion, carrot and celery root, cut into large pieces and add to the broth. Salt, cover and cook over low heat for about 1.5 hours (the meat should become very soft). For 10 min. before the end of cooking, add black pepper. Remove the beef from the broth and transfer to a sealed bowl. Strain the broth into another saucepan and place over medium heat. 2. Peel the potatoes, cut into thin strips and add to the broth. Boil 7 min. 3. In the meantime, sort out the sorrel, wash, dry with paper towels. Cut half of the sorrel, put in a saucepan, pour a small amount of broth and bring to a boil. Throw on a sieve, rub into a saucepan with strained broth. Continue cooking over medium heat. * The intense, sour taste of sorrel can be softened by adding spinach or young cabbage to the soup. 4. In the meantime, sift the flour. Heat butter to room temperature. Grind it with flour, add cream and stir, whisking lightly, until a homogeneous mass is obtained. 5. Pour the cream mixture into the soup, mix. Cook uncovered for 7-10 minutes. on medium fire. 6. Hard boil eggs, rinse with cold water and peel. Wash cucumbers, cut into thin strips. Cut boiled beef into small pieces. Cut the remaining sorrel without cuttings into very thin strips. Add to soup. Stir and immediately remove from heat. Pour the soup into bowls. Put a few pieces of beef, half an egg and chopped fresh cucumbers on each plate. If desired, add sour cream and finely chopped dill.