Ingredients
— The Soup Base —
8 cups chicken or vegetable broth (or water)
1 lb (450g) potatoes (Yukon Gold or Russet), peeled and cubed
1 tablespoon olive oil or butter
1 medium onion, finely chopped
1 large carrot, grated or diced small
1 bay leaf
Salt and black pepper to taste
— The Greens & Herbs —
3-4 cups fresh sorrel leaves, washed and chopped (see notes for substitutes)
1 bunch fresh spinach (optional, to balance the tartness)
1/2 cup fresh dill, finely chopped
1/2 cup green onions (scallions), chopped
— For Serving —
3-4 hard-boiled eggs, peeled and diced
Sour cream (for garnish)
Crusty bread (like Rye or Sourdough)
Instructions
1. **Start the Potatoes:** Pour the broth into a large soup pot and bring to a boil. Add the cubed potatoes and the bay leaf. Reduce heat to medium and cook for 10–15 minutes until the potatoes are tender.
2. **Sauté Aromatics:** While the potatoes cook, heat the oil (or butter) in a skillet over medium heat. Add the chopped onion and sauté for 3 minutes until translucent. Add the grated carrot and cook for another 5 minutes until soft and golden.
3. **Combine:** Add the sautéed onion and carrot mixture to the soup pot with the potatoes. Simmer together for 5 minutes.
4. **Add Greens:** Stir in the chopped sorrel (and spinach, if using). The large volume of greens will wilt down almost immediately and change color from bright green to olive green—this is normal! Cook for just 2–3 minutes.
5. **Season:** Turn off the heat. Stir in half of the fresh dill and green onions. Taste the soup. If it’s too sour (sorrel is potent), you can add a pinch of sugar. Season with salt and pepper.
6. **Serve:** Ladle the hot soup into bowls. Top generously with the remaining fresh herbs, a handful of diced hard-boiled eggs, and a large dollop of sour cream. Stir the sour cream in to create a creamy, pale green broth.
Notes
The Sorrel Substitute: Sorrel has a lemony, tart flavor. If you cannot find fresh sorrel, use fresh spinach instead and add 2–3 tablespoons of fresh lemon juice to the pot at the end to mimic the acidity.
Egg Variation: While diced hard-boiled eggs are the traditional garnish, some versions call for whisking a raw egg into the boiling soup (egg-drop style) for a ribbons-of-egg texture.
Meat Lovers: For a heartier meal, start by making the broth with pork ribs or chicken thighs, shredding the meat, and adding it back into the soup.
Storage: This soup tastes even better the next day as the flavors meld. Store in the fridge for up to 3 days.
- Prep Time: 20
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Ukrainian
- Diet: Vegetarian