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!
Servings: 4
Ingredients
- 1 tbsp butter
- 1 onion, medium chopped
- 1 carrot grated
- 1 clove garlic minced
- 2 litres / 2 quarts chicken or vegetable stock
- 1 This is an affiliate link.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: 87kcal | Carbohydrates: 5g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 359mg | Potassium: 139mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3016IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 1mg