Sorrel Soup
Easy Russian/slavic Sorrel Soup with potatoes and cooked eggs.
Servings: 4
Ingredients
- 6 cups Water or beef stock
- 5.5oz (160g) Cooked beef meat, if using
- 3 Potatoes
- 3 Cooked eggs
- 10 oz (285g) Fresh sorrel greens
- Handful of green onions
- Handful of dill
- ⅓ cup Sour cream
- ⅓ cup Water
- 1 tsp Salt
- Black pepper, to taste
Instructions
Preparation (set aside once prepared)
- Peel and chop potatoes.
- Cook eggs, cool, and chop.
- Wash sorrel, pick out any wilted or damaged leaves. Chop into 1/4 inch thick pieces/strips.
- Wash and chop green onion and dill.
- Add sour cream to a small bowl, add some water and mix well. Keep adding water and mixing until sour cream is liquefied.
Cooking Sorrel Soup
- In a medium pot, bring water or broth to a boil. Add chopped potatoes, cook for about 10 minutes or until almost done.
- Add chopped eggs and cook for another minute.
- Add chopped sorrel and cook until it has wilted (turned dark green) - about 1 minute.
- Add in the chopped onion, chopped dill, sour cream and cooked meat (if using). Bring to simmer.
- Season with salt and pepper. Take off heat and let stand for 10-15 minutes (Optional). Serve.
Notes
Liquid Sour cream step can be omitted and instead a dollop can be added to each individual bowl when serving.