Description
A delicious and tangy soup featuring fresh sorrel, potatoes, and optional sausage, perfect for a warm meal.
Ingredients
Scale
- 2 tablespoons sunflower oil or neutral oil
- 1 small yellow onion, chopped
- 1 medium carrot, grated or finely chopped
- 1 clove garlic, minced
- 4 cups beef or vegetable broth
- 2 medium potatoes, peeled and cubed
- 4 cups chopped fresh sorrel (can substitute spinach + lemon juice)
- 2 hard-boiled eggs, chopped
- 1 bay leaf
- Salt and black pepper to taste
- 1 teaspoon sugar (optional, to balance sorrel’s tang)
- 4 oz beef sausage or turkey ham (optional, sliced)
- Fresh dill and green onions for garnish
- Sour cream, for serving
Instructions
- Sauté your aromatics: Heat the sunflower oil in a large pot over medium heat. Add the chopped onion and carrot. Cook for 4–5 minutes until soft and lightly golden. Stir in the minced garlic and cook for another minute.
- Build the soup base: Pour in the broth and bring to a boil. Add the cubed potatoes and bay leaf. Reduce heat to a simmer and cook for 12–15 minutes, or until the potatoes are tender.
- Add the sorrel and eggs: Stir in the chopped sorrel (or spinach with a splash of lemon juice if using). Let it simmer for 2–3 minutes—sorrel wilts quickly and turns olive green. Add the chopped hard-boiled eggs, salt, pepper, and sugar (if using). This is also the time to stir in the beef sausage or turkey ham if desired.
- Final touches: Let everything simmer gently for another 5 minutes to meld the flavors. Remove the bay leaf, taste, and adjust seasoning.
- Serve warm with love: Ladle the soup into bowls and garnish with freshly chopped dill and green onions. A generous dollop of sour cream on top ties everything together beautifully.
Notes
- This soup can be made with either beef or vegetable broth, depending on dietary preferences.
- Fresh sorrel gives a unique tangy flavor, but spinach can be used as a substitute if needed.
- Adjust the seasoning to your preference, especially if you prefer a less tangy soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 70mg