Latvian Sorrel Soup is a traditional Latvian recipe for a classic soup of tart sorrel leaves and beef cooked in beef stock flavoured with herbs that's garnished with sour cream and chopped hard-boiled eggs. The full recipe is presented here and I hope you enjoy this classic Latvian version of: Latvian Sorrel Soup.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
450g beef, cubed
2l beef stock
4 medium carrots, choped
5 medium potatoes, chopped
150g sorrel leaves, shredded
1 bunch spring onions, chopped
2 tbsp dill, chopped
2 tbsp chives, chopped
salt and freshly-ground black pepper, to taste
2 medium hard-boiled eggs, chopped
120ml sour cream
Method:
Combine the beef and beef stock in a pan and bring to a boil. Continue boiling for 10 minutes then add the carrots and potatoes. Bring to a simmer and cook for 30 minutes then stir-in the sorrel and simmer for a further 10 minutes.
Now add the spring onions, dill and chives. Season to taste with salt and black pepper then return to a simmer and cook for a further 10 minutes. Ladle into warmed soup bowls, garnish with the chopped hard-boiled egg and a generous dessert spoon of sour cream. Serve hot.
Click on the image, above to submit to Pinterest.