Sorrel soup (green borscht)
This sorrel soup recipe is popular in parts of Eastern Europe due to its bright, lemony flavour. The various herbs add plenty of freshness and the sour cream and chopped egg garnish sets off the dish beautifully.
- Total:
Ingredients
- 30g of butter
- 1onion, diced
- 2garlic cloves, sliced
- 1tsp fennel seeds
- 1large potato, diced
- 700ml of chicken stock, or vegetable stock
- 1bay leaf
- 50g of spinach, roughly chopped
- 50g of sorrel, roughly chopped
- 1handful of parsley leaves, chopped
- 1handful of dill, chopped
- ½lemon
- 1egg, boiled for 8 minutes, cooled and chopped
- 2tbsp of sour cream, to garnish
- salt
- pepper
Instructions
Step 1
Melt the butter in a pan over a medium heat, then add the onion, garlic and fennel seeds and sweat down for 7 minutes or until softStep 2
Add the stock with the diced potato and bay leaf and simmer for 15 minutesStep 3
Add the spinach and sorrel and simmer for a further 5 minutesStep 4
Add three-quarters of the dill and parsley, then remove from the heatStep 5
Taste and season with salt, pepper and lemon juiceStep 6
Garnish with the chopped egg, sour cream and remaining herbs