Sorrel soup with stew

This quick and easy soup is perfect for spring and summer meals.

Ingredients

• Onion 1 piece
• Potatoes 3-4 pieces
• Carrot 1 piece
• Sorrel 1 bundle
• Vegetable oil 2-3 st. spoons
• Water 1 500 ml
• Stew 300-350 g
• Eggs 2 pieces
• Salt taste
• Ground black pepper taste

Directions

1. Cut the onion into small pieces, medium-sized potatoes. Grate the carrots on a coarse grater. Chop the sorrel.
2. Heat oil in a saucepan over medium heat. Fry the onions for 4-5 minutes, add the carrots and cook the same amount.
3. Place potatoes in a saucepan, add water and simmer for 10-15 minutes.
4. Put the stew in the same saucepan, bring to a boil. Boil for 5-7 minutes, and after another 5 minutes with sorrel.
5. Beat the eggs with a fork and, stirring constantly, pour into the soup in a thin stream. Stir, salt and pepper and remove from heat after a minute or two.