Classic Sorrel Soup (Супа от киселец)
Традиционно ястие · Eastern European
A traditional and refreshing sorrel soup, often called 'green borscht', featuring tender sorrel leaves, potatoes, carrots, and a rich broth, typically finished with a dollop of sour cream and fresh dill. It's a staple in spring and summer.
Оценете тази рецепта
Изберете от 1 до 5 звезди. Всяка рецепта може да бъде оценена само веднъж.
Все още няма оценки.
Съставки
- Fresh sorrel leaves200g
- Potatoes3 medium
- Carrots1 large
- Onion1 medium
- Chicken or vegetable broth1.5 liters
- Eggs2
- Sour cream100g
- Fresh dill1 bunch
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Wash and finely chop the sorrel leaves. Wash and dice the potatoes and carrots. Finely chop the onion.
- 2
In a large pot, heat vegetable oil over medium heat. Sauté the chopped onion until softened, about 5 minutes.
- 3
Add the diced carrots and cook for another 5 minutes until slightly tender.
- 4
Pour in the broth and bring to a boil. Add the diced potatoes and cook until tender, about 15-20 minutes.
- 5
Add the chopped sorrel leaves to the pot and cook for 5-7 minutes until wilted and the soup turns bright green.
- 6
While the soup is cooking, hard-boil the eggs. Peel and chop them.
- 7
Season the soup with salt and black pepper to taste.
- 8
Serve the soup hot, ladling it into bowls. Garnish each serving with chopped hard-boiled egg, a dollop of sour cream, and fresh dill.
