Sorrel Soup

🛒 Ingredients

• Chicken broth 250 g · 25 kcal
• Potatoes 100 g · 77 kcal
• Sorrel, fresh 50 g · 15 kcal
• Carrot 50 g · 20 kcal
• Onion 30 g · 12 kcal
• Sunflower oil 5 g · 44 kcal
• Hard-boiled egg 50 g · 78 kcal
• Sour cream 15-20% fat 30 g · 45 kcal
• Fresh dill 5 g · 2 kcal

👨‍🍳 Instructions

1. Peel and dice potatoes into 1-inch cubes; finely chop onion and grate carrot. Wash sorrel thoroughly, pat dry, and chop coarsely.
2. In a pot, bring the chicken broth to a boil. Add the diced potatoes and cook for 10-12 minutes until tender.
3. Meanwhile, heat sunflower oil in a separate pan over medium heat. Sauté chopped onion for 3-4 minutes until translucent, then add grated carrot and cook for another 5-7 minutes until softened.
4. Add the sautéed onion and carrot to the pot with potatoes and broth. Stir well and bring back to a simmer.
5. Stir in the chopped sorrel and cook for just 2-3 minutes until it wilts and turns olive green. Season with salt and black pepper to taste.
6. Ladle the hot sorrel soup into a bowl. Garnish with half a hard-boiled egg, a dollop of sour cream, and fresh dill before serving.