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Soup & Stew
Israeli
6 servings
15 minutes
30 minutes
1 small organic yellow onion
1 tablespoon butter
6 cups soup stock
1 medium Organic Russet Potato, 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
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.
