Ingredients
Potato Mixture:
- 3 to 4 medium potatoes, cubed
- 1 large carrot, cubed
- 1 small onion (or half medium), diced
Herb Mixture:
- 10 sorrel leaves, chopped (or ½ cup spinach + 1 tbsp lemon juice)
- 2 tablespoons chopped fresh dill
- 2 bay leaves
- 1 tablespoon ghee or olive oil
Broth:
- 4 cups filtered water
- 2 teaspoons Better Than Bouillon vegetable base
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For Serving:
- 1 tablespoon sour cream
- ½ hard-boiled egg
Instructions
- Cube the potatoes and carrots. Dice the onion. Finely chop the sorrel and dill.
- Heat ghee or olive oil in a large pot over medium heat. Add onions and cook for 3 minutes.
- Add carrots and cook for another 3 minutes.
- Pour in water, add potatoes, bay leaves, bouillon base, and salt. Bring to a boil.
- Cover and simmer for 20 minutes or until vegetables are tender.
- Stir in sorrel and dill. Cover and let rest for 10 minutes.
- Serve with a boiled egg, sour cream, and a sprinkle of black pepper.
Notes
- For a vegan version, omit egg and sour cream.
- Spinach + lemon juice can replace sorrel if unavailable.
- Add cooked chicken or grains for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: Eastern European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 5g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 50mg
