Sorrel soup (green borscht)

2
30 minutes

Ingredients

  • 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

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