Sorrel Soup


2 quarts of chicken broth
1 large or two small potatoes
1 carrot, grated
1 small onion, chopped
1 quart of sorrel leaves
1 or 2 teaspoons salt
pinch of pepper
1 or 2 hard-cooked eggs, diced

 

Slice the potatoes as for cottage fries.  Add them to the chicken broth along with the carrot and onion, and simmer until the vegetables are tender.  Chop the sorrel leaves coarsely, add to the soup and simmer just a few minutes to cook the sorrel. Season with salt and pepper to taste.  Stir in the hard-cooked eggs, and serve!

 

"I got this recipe from my husband's grandmother.  She had a big family to feed!  If you try this recipe, I'm sure you will enjoy it.  Spread the knowledge around!

 

Note:  Do not cook sorrel in an aluminum or cast iron vessel.  It will discolor and negatively flavor your recipe.

 


Source: Submitted by Jeanne Hansen
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