Ingredients Recap:
2 cups (60 g) fresh sorrel leaves, chopped (or substitute with spinach and a splash of lemon juice)
4 medium potatoes, peeled and diced
1 medium onion, finely chopped
2 medium carrots, grated
3 cups (720 ml) vegetable or chicken broth
1 cup (240 ml) sour cream (or Greek yogurt for a lighter version)
2 tbsp olive oil or butter
2 hard-boiled eggs, chopped
2 tbsp fresh dill, chopped (plus extra for garnish)
1 bay leaf
1 tsp smoked paprika (optional, for garnish)
Salt and black pepper, to taste
Optional: drizzle of olive oil for serving
Directions:
1. Sauté the Vegetables:
Heat the olive oil or butter in a large pot over medium heat.
Add the onion and sauté for 3–4 minutes until softened.
Stir in the grated carrots and cook for another 2–3 minutes until tender.
2. Cook the Potatoes:
Add the diced potatoes to the pot along with the broth and the bay leaf.
Bring to a boil, then reduce the heat and let it simmer for 15–20 minutes, or until the potatoes are tender.
3. Add the Sorrel Leaves:
Stir in the sorrel leaves (or spinach and lemon juice substitute).
Simmer for 5 minutes until the sorrel wilts and the soup takes on a slightly tangy flavor.
4. Incorporate Dill and Eggs:
Remove the bay leaf, then stir in the fresh dill and chopped hard-boiled eggs. Simmer for 2 minutes.
5. Add Sour Cream:
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