Green Sorrel Soup with Potatoes and Boiled Eggs

What you need

• 2 l (8 cups) chicken stock
• 400 g (14 oz) potatoes, peeled, cut into 2 cm (3/4 in) cubes
• 1 carrot, grated
• 1 onion, finely chopped
• 1 tbsp butter
• 300 g (10 oz) sorrel, tough stems removed, leaves shredded
• 4 large eggs
• 1 handful dill, chopped
• 6 tbsp sour cream, for serving
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Lower the eggs into boiling water and cook for 10 min. Cool them in cold water, then peel and halve them.

2. 2

   Bring the stock to a gentle simmer in a large pot.

3. 3

   Melt the butter in a frying pan over medium heat. Cook the onion and carrot, stirring, until soft but not browned, 6-8 min.

4. 4

   Add the potatoes to the stock and simmer until nearly tender, 10-12 min.

5. 5

   Stir the onion and carrot into the pot and cook for 3 min.

6. 6

   Add the sorrel. It wilts and turns a dull green within 2-3 min. Do not cook it longer, or the flavor turns flat.

7. 7

   Season with salt and pepper. Take the pot off the heat and stir in the dill.

8. 8

   Cover and leave for 10 min so the flavors settle.

9. 9

   Ladle into bowls, add egg halves to each and top with a spoonful of sour cream.

Imported from ovkuse.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.