Żurek
70 min · 795 kcal · Snacks · Eastern European
Recipe
Sorrel Soup
Green borscht, the sharp spring soup of Poland, Ukraine and Russia: potatoes simmered in broth with a handful of fresh sorrel wilted in at the last minute, finished with a hard-boiled egg, sour cream and dill.
Method
- Lower 1 egg into simmering water and cook 9 minutes for a just-firm yolk. Drain, cool under cold running water, peel and cut in half lengthways. Set aside.
- Wash 100 g of sorrel in two changes of cold water, pinch out the thick stalks and any coarse midribs, then stack the leaves and shred them into ribbons about 1 cm wide.
- Melt 10 g of butter in a small heavy saucepan over a low heat and sweat 40 g of finely chopped onion for 5 minutes, stirring, until translucent and sweet but not coloured.
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394kcal
18gprotein
47gcarbs
17gfat
12gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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