Sorrel Green Soup with Egg
A bright and tangy Ukrainian green soup (shchavel borshch) made with fresh sorrel leaves, potato, and a swirl of hard-boiled egg. Light, refreshing, and pleasantly sour, it is a spring and summer staple.
Ingredients
- 8 oz fresh sorrel leaves (or baby spinach with a squeeze of lemon as substitute), stems removed
- 3 medium Yukon Gold potatoes, peeled, diced
- 1 medium yellow onion, diced
- 1 large carrot, diced
- 2 tbsp unsalted butter
- 6 cups vegetable broth
- 4 large eggs, hard-boiled, peeled
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/4 cup sour cream
- 2 tbsp fresh dill, chopped
Instructions
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1
Melt 2 tbsp unsalted butter in a large pot over medium heat. Add 1 medium diced yellow onion and 1 large diced carrot and cook, stirring occasionally, until softened, about 5 minutes.
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2
Add 3 medium peeled, diced Yukon Gold potatoes and 6 cups vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
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3
Stir in 8 oz stems removed fresh sorrel leaves (or baby spinach with a squeeze of lemon as substitute) and cook for 2-3 minutes until wilted. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper.
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4
Slice or chop 4 hard-boiled, peeled large eggs. Serve the soup in bowls topped with the egg, a dollop of 1/4 cup sour cream, and 2 tbsp chopped fresh dill.