Ingredients:
1 kg of meat, 8.5 cups of water, three tablespoons of butter, one cup of sour cream, two yolks, 500 g of sorrel, one onion, one parsley, one turnip, one carrot, one tablespoon of flour, salt to taste.
For croquettes: six eggs, 3/4 cup milk, one tablespoon flour, one tablespoon butter, one teaspoon each parsley and dill greens, salt and pepper to taste, two eggs for breading, one cup of breadcrumbs, 1.5 cups of lard for frying.
Preparation:
Wash the meat and cut it into small pieces. Cut out bones and put at the bottom of a pan, put meat on them, pour water on it and put a pan on high heat. When the broth boils, remove the foam. Peeled roots and onions cut, fry in oil until golden brown, add to the broth, salt, let it boil, then reduce the heat and keep the broth on low heat for 3 hours, without allowing the broth to boil, otherwise it will be turbid. When the meat is completely boiled take it out of the broth, and strain the broth. Cut the stalks of sorrel from the leaves, put into a small saucepan, add one teaspoon of oil, cover and stew until soft. Then rub through a colander and mix the juice with the flour, melted with oil, boil. Finely chop onions, fry in oil, add the finely chopped leaves of sorrel, stew under a lid until soft, combine with the sauce made from the juice of the stalks of sorrel, dilute with all the broth, boil. Then put the pot with the soup on a pan with boiling water, dress the soup with sour cream, stir in the yolks and do not let it boil. Before serving, put one tablespoon of butter in the soup. Serve the egg croquettes with the soup.
Making the egg croquettes.
Salt flour and butter, mash, pour 3/4 cup milk. Boil until thick. Add boiled hard-boiled eggs, mix with pepper and herbs. Spread the mass on a flat plate and put in cold to harden well. Cut the solidified mass into even squares, roll into balls, roll in flour, then in whisked eggs and breadcrumbs. Dip the croquettes in the melted lard and fry until golden. Arrange the pyramid on a flat plate and serve hot.
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