Krumpirova Corba Sa Kiselicom (Sorrel and Potato Soup)
Krumpirova Corba Sa Kiselicom (Sorrel and Potato Soup) is a traditional Serbian recipe for a classic soup of potatoes and leeks with parsley and sorrel in a yoghurt and chicken stock. The full recipe is presented here and I hope you enjoy this classic Serbian version of: Sorrel and Potato Soup (Krumpirova Corba Sa Kiselicom).
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Ingredients:
450g potatoes, peeled and diced
2 leeks, chopped
140g parsley, chopped
140g sorrel, chopped
salt and freshly-ground black pepper, to taste
2 tbsp olive oil
120ml yoghurt (or sour cream)
2 eggs
500ml chicken stock
finely-chopped dill, to garnish
Method:
Combine the potatoes, leeks, parsley and stock in a large pan. Bring the mixture to a boil, reduce to a simmer, then cover and cook for 20 minutes (or until the potatoes are tender). Take off the heat and mash all the ingredients together.
Add the sorrel and oil to the pan. Return to the hob and bring back to a simmer before cooking gently for 10 minutes. Meanwhile, whisk together the eggs and yoghurt (or sour cream). When the sorrel has cooked for 10 minutes, take off the heat. Stirring continuously and vigourously, add the egg mixture to the soup.
Continue whisking until the soup has thickened then serve, ladled into bowls, garnished with the chopped dill.
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