Ingredients
Scale
- 3–4 medium potatoes
- 1 large carrot
- 1 small onion (or half of the medium)
- 10 sorrel leaves or chopped spinach + lemon
- 2 Tablespoons chopped fresh dill
- 2 bay leaves
- 1 Tablespoon ghee butter or olive oil
- 4 cups filtered water
- 2 teaspoons ‘Better than Bouillon’ (vegetable flavor)
- ¼ teaspoon salt (to taste)
- 1 Tablespoon sour cream (for serving)
- 1/2 hard boiled egg (for serving)
- ¼ teaspoon black pepper (for serving)
Instructions
- Cube the carrots and potatoes. Dice the onions. Chop the sorrel and dill finely and set aside.
- In a large pot, heat the ghee butter over medium heat. Add the onions and cook until transparent, about 3 minutes, stirring often.
- Add the carrots and cook for another 3 minutes.
- Pour in the water and add the cubed potatoes, bay leaves, and bouillon base. Bring to a boil, then cover and simmer for about 20 minutes or until the vegetables are fully cooked.
- Stir in the chopped sorrel and dill. Cover and let rest for at least 10 minutes before serving.
- Serve the soup with a chopped or halved boiled egg and a dollop of sour cream.
Notes
Use fresh sorrel for a more vibrant flavor. Adjust salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Ukrainian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 62mg
Keywords: soup, Ukrainian, greens, potatoes, vegetarian