10 cups veal or chicken stock
big heap of fresh sorrel, cut into strips
1 large onion, chopped
3 large potatoes, peeled and cubed
3 hard boiled eggs, quartered lengthwise
2 tbsp minced cilantro
1 tbsp vegetable oil
1/2 tbsp butter
salt and pepper to taste
sour creammeasures conversion [+]
Saute onions in oil and butter until deep golden in color, about 15 minutes.
Bring stock to a simmer and add potatoes. Simmer, covered, until the potatoes are cooked through, about 20 minutes. Remove the potatoes with a slotted spoon, mash them coarsely (they should still be in tiny little pieces, not pureed), and return to the stock. Add onions. Adjust salt and pepper.
When the stock comes to a simmer once more, add the sorrel, let simmer for 3 minutes, then take off heat, stir in cilantro, and serve immediately. (Keep in mind that sorrel overcooks very quickly).
Place one or two egg quarters in each bowl before pouring the soup.
Serve with sour cream on the side.
RediscaRecipe category: Soups > Schi-and-Borsch