Sorrel Soup Recipes

Ingredients :

20g

1

1

2

20

1.5 liters

1

3 tbsp

butter

large onion, peeled and thinly sliced

stick celery, chopped

pickled cucumbers, sliced

sorrel leaves, coarsely shredded

beef stock

egg

sour cream

1. Melt butter in a large saucepan and sauté onion and celery for about 10 minutes or until softened.
2. Onions should not brown.
3. Stir in cucumber and sorrel.
4. Add stock and bring to the boil.
5. Cover and simmer for 15-20 minutes.
6. Whisk egg lightly in a cup and add a little of the hot soup, slowly, while continuing to whisk.
7. Add egg mixture to the soup stirring constantly.
8. Do not allow soup to boil once the egg has been added.
9. Serve with sour cream if desired.

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