Sorrel soup
This is a traditional, seasonal Polish soup also known in other Eastern European countries. Fresh sorrel gives it a characteristic, slightly sour taste, and the addition of boiled eggs makes the soup more nutritious.
Preparation: 1h 10 min
Easy
Preparation: 1h 10 min
Easy
Ingredients:
- 1300 g water
- 1 g ground black pepper
- 1 g allspice
- 20 g broth paste - CVR
- 1 g bay leaves
- 140 g Onion, raw
- 5 g sugar
- 300 g Sorrel
- 100 g Carrot
- 18 g salt
- 360 g chicken eggs, whole
- 100 g Cream, 18% fat
- 100 g celeriac
- 70 g parsley root
- 400 g medium potatoes
- 70 g clarified butter
Method of cooking:
- Place a bowl on the lid of the mixing bowl and weigh 300 grams of sorrel leaves without stems, cut into 0.5 cm pieces.
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