Sorrel Soup - with Borscht and Kapusta - forms the holy trinity of Eastern European soups for us -
Dad made all three frequently. Defining here is a good pork stock, sorrell (or spinach leaves),
boiled eggs, potatoes and dill (Peter).
Dad made all three frequently. Defining here is a good pork stock, sorrell (or spinach leaves),
boiled eggs, potatoes and dill (Peter).
Sorrel Soup
Ingredients
3 tablespoons butter or oil
3 medium onions (fried) 4 cloves garlic Third to a half a pot of stock (see below) 6 eggs - hard boiled 4 medium potatoes 6 carrots 3-5 cups loosely packed chopped sorrel leaves - or spinach or chard leaves. 1-2 cups loosely packed chopped Italian parsley 1 lemon, juiced Salt and pepper Dill Sour cream Crusty bread and garlic for garlic toast maybe |
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