Green Sorrel Borscht
- 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 cream
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Sauté onions in oil and butter until deep golden in color, about 15 minutes.
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Bring stock to a simmer and add potatoes.
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Simmer, covered, until the potatoes are cooked through, about 20 minutes.
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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.
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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).
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Place one or two egg quarters in each bowl before pouring the soup. Serve with sour cream on the side.