Recipe: Sorrel Soup with Eggs and Sour Cream (Russian)

SORREL SOUP WITH EGGS AND SOUR CREAM
by Yelena Giamber
Russian cuisine for the two of you


1/2 pound sorrel leaves (no stems), washed and cut*
4 cups water
1 1/2 chicken bouillon cubes
1 boneless, skinless chicken breast, cut in 1-inch pieces (optional)
1 potatoes, peeled, cut in cubes
1 onion, chopped
1 teaspoon dill
Ground black pepper (to taste)
1 bay leaf
1 hard boiled egg, cooled, peeled and cut in half (for serving)
Sour cream (for serving)

Boil water with bullion cubes. To make more tasty, add chicken breast which has been cut into small pieces. Add potato and onion. Cook for 20 minutes.

Add sorrel, dill, pepper and bay leaf . Let it boil just 3 minutes.

Serve each serving of the soup with half of the egg and 1 teaspoon of sour cream.

This soup possible to eat cooled if you cooked it without chicken. It's very good for hot summer.

*You can buy sorrel in the grocery store or you can pick them up (if pesticide free) on your back yard, it's your choice.



Makes 2 servings
Source: Yelena Giamber