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Sour Mancha

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Country soup from the recipe book of our grandmothers and great-grandmothers.

Ingredients:

1.5 l of meat broth 2 dl of loose sorrel leaves 50 g smooth flour 50 g butter nutmeg blossom pinch fried bun salt

Procedure:

1. Boil the sorrel leaves in the broth, remove them and rub them back through the sieve
2. Serve with fried bread cubes.

Note:

Note:

For the preparation of the roux, see recipe: Stir-fry.