Zeleny Borshch — Green Sorrel Borscht with Eggs

Ingredients

• 6 cups chicken or vegetable broth
• 3 medium potatoes, cubed
• 1 carrot, grated
• 1 onion, diced
• 4 cups Sorrel, roughly chopped
• 4 Eggs
• 2 tbsp butter
• ½ cup sour cream
• 2 tbsp chopped dill
• Salt and black pepper

Method

1. Bring the broth to a simmer with the potatoes and cook 10 minutes, until they are nearly tender.
2. Meanwhile, soften the onion and carrot in the butter over medium heat until glossy and sweet, about 6 minutes, then tip the whole pan into the pot.
3. Hard-cook the Eggs — 9 minutes in gently boiling water, then straight into ice water — and chop coarsely, or slice cooked chicken if you are using it instead.
4. Add the Sorrel to the soup and cook just 2 minutes; it goes from bright green to army drab fast, and the sourness is the whole point.
5. Season hard with salt and pepper, stir in the dill, and ladle over the chopped Eggs. Finish each bowl with a heavy spoonful of sour cream stirred in at the table.