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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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