Usuba
Spring Soup with Nettle, Sorrel and Beef
Fragrant beef broth soup with young nettles, sorrel, and spinach. The greens give the dish freshness and a light tartness, while eggs and sour cream make it more hearty and tender. Perfect for a spring table.
- Total
- 180 min
- Standard serving
- 740.3 g
Ingredients
Total 13
Instructions
- 1
Step 1
Pour five liters of water over the beef chuck. Add one onion and a carrot. Simmer for two and a half hours.
Strain the broth. Cool the meat and slice it, separating it from the bone.
- 2
Step 2
Cut the remaining onion into half-rings, carrot into small cubes. Cut the potatoes into cubes.
Heat the vegetable oil in a large sauté pan. Fry the onion and carrot until soft.
Add the potatoes, pour in the broth. Cook for twenty minutes.
- 3
Step 3
Chop the nettle leaves, sorrel, and spinach. Add to the soup.
Cook for another ten minutes. Meanwhile, boil the eggs hard.
- 4
Step 4
Serve the soup with meat chunks, sliced eggs, and sour cream. Sprinkle with fresh dill.
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