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Sorrel Soup
Easy Russian/slavic Sorrel Soup with potatoes and cooked eggs.
Prep Time
25
minutes
mins
Cook Time
15
minutes
mins
Total Time
40
minutes
mins
Course:
Soup
Cuisine:
Russian
Keyword:
Eggs, Potatoes, Sorrel, Soup
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.