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Sorrel Beef Soup
A traditional spring soup featuring the tangy bite of fresh sorrel, a hearty beef broth, and tender bits of egg.
Ingredients
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COMPONENT to taste
- to taste
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Method
Simmer the beef until tender. Season with salt and pepper.
Heat oil in a skillet, add the medium-diced onion, and toss in the diced carrots as well.
Transfer this soffritto into the stockpot. Drop in the bay leaf, and season with salt and pepper to taste.
Peel the potatoes, cut them into large cubes, and add them to the pot.
Wash the sorrel and chop it roughly into strips about 2 centimeters wide. Toss it into the pot and stir well. Simmer for 2 minutes.
Crack the eggs into a bowl. Pierce the yolks with a fork and gently stir without whipping. Pour the eggs into the soup in a thin stream all over the surface rather than in just one spot.
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