Spring beef soup with sorrel and spinach

Honestly, with the current globalization and the availability of everything in supermarkets all year round, this soup can be prepared in late autumn. But spring is a little more fun, of course. And do not try to speed up the cooking of the broth, cook, as it is said, and on minimal heat.

Ingredients

• 1 kg beef brisket on the bone
• 150 g spinach
• 150 g sorrel
• 3 medium onions
• 100 g celery root
• 2 small parsley roots
• 2 tbsp. l. ghee
• salt, freshly ground black pepper
• 3-4 eggs to serve

Directions

1. Cut the beef into small pieces, pour 2.5-3 liters of cold water and put on medium heat. Bring to a boil, season with salt and pepper, reduce heat to very low, remove foam thoroughly. Cook without a lid until the meat is tender, 2-2.5 tsp. Peel and finely chop the onion, celery, parsley roots. Fry lightly in ghee, 3-4 minutes. Add to broth, cook for 10 minutes. Simmer spinach and sorrel separately in a little water, 5 minutes. Throw on a sieve and transfer to a saucepan with meat. Cook over low heat for 15 minutes. Hard boil eggs, refrigerate, peel, cut into slices. Place a few egg circles on each plate, top with a serving of soup, serve hot.