Ingredients
Vegetable Ingredients
- 3-4 medium medium potatoes Cubed
- 1 large carrot Cubed
- 1 small onion Diced (or half of a medium onion)
- 10 leaves sorrel Chopped (or use chopped spinach)
- 2 tablespoons chopped fresh dill
- 2 bay leaves
- 4 cups filtered water
- 2 teaspoons "Better than bouillon" (vegetable flavor)
- ¼ teaspoon salt To taste
- ¼ teaspoon black pepper For serving
Serving Ingredients
- 1 tablespoon sour cream For serving
- ½ hard-boiled egg hard-boiled egg For serving
Cooking Fat
- 1 tablespoon ghee butter Or olive oil
Method
Preparation
- Cube the carrots and potatoes. Dice the onions. Chop the sorrel and dill finely, and set them aside.
Cooking
- In a large pot, add the ghee butter over medium heat. Once hot, add the onions and cook until they become translucent, about 3 minutes, stirring often.
- Add the carrots and cook for another 3 minutes.
- Pour in the water, followed by the cubed potatoes, bay leaves, and bouillon base. Bring the mixture to a boil, cover, and let it simmer for about 20 minutes, or until the vegetables are fully cooked.
- Stir in the chopped sorrel and dill. Cover and let it rest for at least 10 minutes before serving.
Serving
- Serve hot with a chopped or halved boiled egg and a dollop of sour cream on top.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 1gSodium: 400mgFiber: 5gSugar: 2g
Notes
Use fresh sorrel for the best flavor. If it’s not available, chopped spinach with a touch of lemon juice can work as a great substitute. Adjust the seasoning to your taste.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!