SORREL SOUP
Ingredients
1 medium onion
2 carrots
1 parsley
¼ celery
1 medium-sized leek
2 potatoes
2 cloves garlic
300 g sorrel (fresh or from a jar)
100 g Sokołów beef-vegetable broth
400 ml water
50 g butter
1 tablespoon sour cream
4 eggs
salt, pepper
parsley leaves or herbs for decoration
Preparation
- Finely dice the onion, potatoes, leek, and garlic. Grate the carrots, celery, and parsley on a coarse grater. Simmer it all together in butter.
- Then pour the broth concentrate and water and cook for about 25 minutes. Add finely chopped sorrel, cook for 15-20 minutes, whisk in cream and season with salt and pepper.
- Chop and add pre-cooked eggs and garnish with herbs.
