Summer Sorrel Soup (Green Borscht)
This light and meat free sorrel soup is loaded with vibrant and nutritious greens. Serve it with an egg on top for a delicious lunch!
Ingredients
- 1 tbsp butter
- 1 onion, medium chopped
- 1 carrot grated
- 1 clove garlic minced
- 2 litres/2 quarts chicken or vegetable stock
- 1 bay leaf
- 1 tsp vegeta seasoning optional
- 2-3 potatoes peeled and cubed
- 70g/2 cups sorrel stems removed and roughly chopped
- 1 tbsp of each fresh dill, parsley and green onions chopped
- 2 eggs hard boiled, peeled and halved
- 4 tbsp sour cream
Instructions
- Saute the onions and carrots in butter for 5 minutes over low heat, then add minced garlic and cook for 30 seconds, add the chicken or vegetable stock, bay leaf and potatoes, turn the heat up and bring to a boil, then simmer at medium heat for 15 minutes or until the potatoes are fork tender.
- Add the sorrel and cook for 1 minute, then take it off the heat and let the soup infuse with the flavour for 10 minutes. Serve topped with a halved or chopped hard boiled egg and fresh green onion, dill and parsley. Offer sour cream on the side.
Nutrition
Calories: 87kcalCarbohydrates: 5gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 91mgSodium: 359mgPotassium: 139mgFiber: 1gSugar: 3gVitamin A: 3016IUVitamin C: 7mgCalcium: 41mgIron: 1mg
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