Sorrel soup (green borscht)
Ingredients
Metric
Imperial
- 30g of butter
- 1 onion, diced
- 2 garlic cloves, sliced
- 1 tsp fennel seeds
- 1 large potato, diced
- 700ml of chicken stock, or vegetable stock
- 1 bay leaf
- 50g of spinach, roughly chopped
- 50g of sorrel, roughly chopped
- 1 handful of parsley leaves, chopped
- 1 handful of dill, chopped
- 1/2 lemon
- 1 egg, boiled for 8 minutes, cooled and chopped
- 2 tbsp of sour cream, to garnish
- salt
- pepper
SAVE RECIPE
Method
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
First published in 2019
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