Sorrel soup (green borscht)

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.
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  1. 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 soft
  2. Step 2

    Add the stock with the diced potato and bay leaf and simmer for 15 minutes
  3. Step 3

    Add the spinach and sorrel and simmer for a further 5 minutes
  4. Step 4

    Add three-quarters of the dill and parsley, then remove from the heat
  5. Step 5

    Taste and season with salt, pepper and lemon juice
  6. Step 6

    Garnish with the chopped egg, sour cream and remaining herbs