Prep 10 mins
Cook 1 hr 10 mins
A healthy soup from Eastern Europe. Serve with black bread and creamy butter. Posted in response to a recipe request from an online source.
- 2 lbs sorrel (substitute 1 pound spinach, 1 pound endive and the juice of 3 lemons if you cannot find sorrel)
- 2 1⁄4 quarts beef stock
- 2 onions, peeled and chopped
- 1 carrot, peeled and chopped
- 1 1⁄2 teaspoons salt
- 2 potatoes, peeled and cubed
- 1 tablespoon fresh dill, chopped
- 1 tablespoon scallions, chopped or 1 tablespoon green onion, minced
- 1⁄2 cup heavy cream
- 4 eggs, hardboiled and sliced
- 1⁄4 cup sour cream
- Bring the beef stock to a boil in a large pot.
- Add the onion, salt and sorrel or other greens and lemon juice; add potatoes and cook for ten minutes.
- Reduce heat; cover and simmer for 1 hour.
- Remove from heat and place into a large tureen and stir in the cream; add the dill.
- Serve and garnish with a dollop of sour cream, a sprinkling of minced scallion and slices of egg.
When I was in the Army, I studied Russian. We also learned about the food, and this is almost exactly the recipe our teachers gave us for the spring, when they remembered putting anything green in a soup, to recover from winter. The dill in it is fabulous.
This is very similar to a soup that my Mom used to make but she rarely used beef stock. Usually it was chicken or vegetable stock or even water and included some chopped celery. It was always delicious.