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Recipe specially shared by one of our customers Jenny Kurzin

Russian Sorrel Soup



- 7/800 ml stock

- 5/6 diced potatoes, boiled

- 1 bunch sorrel

- 1 hard-boiled egg

- handful(or more!) shredded cooked chicken (or carrots, onions, shallots for veggie option)

- chopped dill

- sour cream

- salt


- Soften potatoes in stock

- Add chicken when hot

- Add torn sorrel leaves, allow to wilt

- Season to taste

- Add chopped egg and dill, stir in lightly

- Add a spoonful of sour cream

Serving ideas

Serve with a good slice of bread-Russian black or Rye and boiled beetroots

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