Sorrel Soup Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 Servings
- 4 qt Water
- 5 medium Potatoes
- 2 Eggs
- 1/2 Onion
- 1 Carrot
- 1 bn Sorrel (about two cups when diced)
- 2 Scallions
- 2 tbsp diced Dill
- Salt & Pepper to taste
- 4 tbsp Oil for frying
Clean potatoes, onion and carrot. Rinse sorrel in cold water. Bring a pot with water to a boil.
Cut potatoes into one inch cubes. Add potatoes into boiling water and let it cook for 15 minutes.
Dice onion, scallions, dill and sorrel. Shred carrot and whisk eggs in a bowl.
Pour in eggs into the cooking ingredients, stir as you are adding eggs, so they don't stick all together. Season soup with salt & pepper.
Sautée carrots and onions with 4 tablespoons of cooking oil. Sautée until vegetables are soft (7-10 minutes). Add it to coking ingredient.
Add green onions and dill to the soup, let it cook for about five minutes. Add sorrel to the soup. Remove soup from the heat and let it sit for about 10 minutes.
Soup is best when it is served warm. Optionally, add a dollop of sour cream to it before serving.
Calories: 161kcal | Carbohydrates: 18g | Protein: 5g | Fat: 8g | Cholesterol: 40mg | Sodium: 58mg | Potassium: 607mg | Fiber: 3g | Vitamin A: 1370IU | Vitamin C: 16.7mg | Calcium: 67mg | Iron: 4.6mg