It is one of my favourite spring soups from my childhood. Deliciously tart, light but rich in vitamins soup, which is equally good hot or cold! The main ingredient of this soup of course, sorrel.
The sorrel leaves contain a set of vitamins and minerals – potassium, iron, copper, magnesium, sodium, fluorine, zinc.
The sorrel soup is usually prepared very quickly: the whole process takes no more than 20 minutes. What takes the longest is to make a stock (or you can use a ready made, if you wish). My personal preferences to make it stock.
The main thing to remember is that sorrel cooks very quickly: to add it to the soup should be a few minutes before end of cooking.
4-5 (500g) potatoes
2 carrots grated
1 medium yellow onion finely chopped
500 g sorrel
2 tablespoon olive oil
4-5 hard boiled eggs (cooked and roughly chopped)
3.5 litres water or stock
1. If you are not using ready made stock, start with the cooking it first. I think the best stock for this soup is made from chicken or pork. This time I made the second one, simply by using a few pork chops on a bone, cook it until it boils in about 3 litres of water, then reduce the heat and simmer for about 40 minutes until pork is cooked and tender, and stock is rich and flavoursome. Fish the meat out and leave aside.
2. Potatoes cleaned, washed and cut into cubes. Add the potatoes in a saucepan with the prepared stock. Boil potatoes until tender.
3. Meanwhile, sauté the onion in olive oil till it tender, add the grated carrot, continue cooking until vegetable slightly golden, add to the soup.
3. Sort out and wash the sorrel, cut roughly. Add it to the soup, bring it to the boil and turn off the heat. Season to your taste.
4. Serve soup garnished with the chopped eggs, spring onion and generous dollop of sour cream.