Sorrel soup (green borscht)

Sorrel soup (green borscht)

PT30M

Share recipe
1
Melt the butter in a pan over a medium heat, then add the onion, garlic and fennel seeds and sweat down for 7 minutes or until soft
2
Add the stock with the diced potato and bay leaf and simmer for 15 minutes
3
Add the spinach and sorrel and simmer for a further 5 minutes
4
Add three-quarters of the dill and parsley, then remove from the heat
5
Taste and season with salt, pepper and lemon juice
6
Garnish with the chopped egg, sour cream and remaining herbs
Share recipe