Sorrel and egg soup


Bone meat (pork) 1 piece

Water 1, 5-2 l

Potatoes 3 pcs

Sorrel 1 bunch

Green onion (feather) 1 bunch

Parsley (greens) 1 bunch


Salt to taste

Prepare broth. Dip the bone with the meat into the water, bring to a boil, removing the foam, and cook over low heat for 1 hour.

Remove the bone with meat. Add diced potatoes to the broth. Cook until tender.

Cut greens not coarsely and mix.

Cool the meat and cut into small pieces. Add to broth.

Shake the egg in a bowl with a fork and add to the broth with potatoes and meat.

Add herbs and remove from heat.

Season with salt and cover. Let stand for 10-15 minutes. And serve to the table.

Bon appetit!