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Sorrel soup (green borscht)

by
The Kitchen with Great British Chefs
Sorrel soup (green borscht)

PT30M

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Ingredients

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Method

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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
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The Kitchen with Great British Chefs is where you’ll find all the recipes from our own team of expert chefs.

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