Sorrel Borsch
By Chef Savella Stechishin

  • Ingredients

  • 1 small Organic Yellow Onion
  • 1 tablespoon Butter
  • 6 cups Soup Stock
  • 1 medium Organic Russet Potato diced
  • 1 cup Vegetables (Celery Carrot Cabbage) diced
  • 3 cups Sorrel chopped
  • 1 tablespoon Flour
  • 1/2 cup Sour Cream
  • Salt and Fresh Ground Black Pepper to taste
  • Baby Dill chopped
  • 3 Eggs cooked and cut in half

  • Directions
  • Cook the onion in the butter until wilted.

  • Add the stock and the vegetables, except the sorrel.

  • Cook until very tender.

  • Strain and press the vegetable through sieve.

  • Toss in the sorrel and continue cooking for a few minutes.

  • Blend the flour with the sour cream to a smooth paste, stir into the borsch and bring to a boil.

  • Season with the salt and pepper to taste.

  • Add the dill.

  • When ready to serve, place half a hard cooked egg, yolk side up, in the bottom of each bowl and fill with the borsch.

  • Serve immediately.