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Loading...This bright, herbaceous Russian soup is built around fresh sorrel, which lends a clean, lemony tartness balanced by potato, carrot, and a rich finish of egg and sour cream. It is the classic warm-weather counterpart to beet borscht and is traditionally served hot with a generous dollop of smetana.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 215 kcalCalories
- 11 gFat
- 5 gSaturated Fat
- 22 gCarbs
- 4 gFiber
- 4 gSugar
- 9 gProtein
- 780 mgSodium
- 720 mgPotassium
- 95 mgCalcium
- 3 mgIron
- 28 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the soup
- 6 cups low-sodium chicken or vegetable broth
- 4 oz fresh sorrel leaves, stems trimmed (about 4 cups packed)
- 2 cups baby spinach leaves
- 2 medium Yukon gold potatoes, peeled and diced 1/2 inch
- 1 medium carrot, peeled and grated
- 1 small yellow onion, finely diced
- 2 tbsp unsalted butter
- 1 bay leaf
- 1 1/2 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper
For garnish and serving
- 2 large hard-boiled eggs, peeled and quartered
- 3 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 2 green onions, thinly sliced
- 1/2 cup sour cream, for serving
Directions
- Melt the butter in a heavy soup pot over medium heat, add the onion and carrot, and cook gently for 5 minutes until softened and lightly golden.
- Pour in the broth, add the diced potatoes and bay leaf, and bring to a steady simmer. Cook uncovered for 12 to 15 minutes, until the potatoes are fork-tender.
- Stack the sorrel leaves, slice them into thin ribbons, and roughly chop the spinach. Stir both into the pot and simmer for 2 minutes until just wilted and the broth turns a pale spring green.
- Season with salt and pepper, taste, and adjust. Remove the bay leaf and discard.
- Ladle the hot soup into warmed bowls and top each portion with a quartered egg, a sprinkle of dill, parsley, and green onion.
- Finish with a generous spoonful of sour cream and serve immediately while the soup is piping hot.
Cook’s Notes
- Choose young, tender sorrel leaves for a milder lemony flavor; older leaves can be quite sharp and slightly fuzzy.
- For a cold summer version, chill the finished soup thoroughly and stir in a little buttermilk before serving instead of the warm garnish.
- A small handful of finely grated young beetroot can be added for color without overpowering the green character.
- Always stir the sour cream in at the table rather than into the pot, so it stays bright and creamy.
- Freeze extra sorrel in a sealed bag for several months so you can make this soup well past spring.
