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Hot Sorrel Soup

Image of Hot Sorrel Soup<br/>Rassolnik

20 g butter
1 large onion, peeled and thinly sliced 1 stick celery, chopped
2 pickled cucumbers, sliced
20 sorrel or English-style spinach leaves, shredded coarsely
1.5 litres meat stock
1 egg
3 tablespoons sour cream


Serves: 8


1. Melt butter in a large saucepan. Stir-fry onion and celery for about 10 minutes or until soft. (Onions should not brown.) Stir in cucumber and sorrel.

2. Pour in the beef stock, stir and bring to the boil. Cover with lid and simmer for 15-20 minutes.

3. Whisk egg lightly in a cup and add a little of the hot soup slowly while whisking. Pour egg mixture into soup, stirring constantly.

4. Remove from heat. DO NOT BOIL EGG MIXTURE.

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