Rūgštynių sriuba – sorrel soup with egg

Ingredients (serves 4)

• Sorrel300 g
• Potatoes (raw)400 g
• Carrot100 g
• Onion80 g
• Egg (4 pcs, boiled)220 g
• Sour cream 20%80 g

Also: 1.3 l water, dill, salt

Method

1. Get ready: peel the potatoes (400 g) and cut them into cubes, slice the carrot (100 g) into rounds and finely chop the onion (80 g). Rinse the sorrel (300 g), pull off the thick stalks and cut it into strips.
2. Bring 1.3 l of water to the boil in a pot over high heat (about 8 min). Add the potatoes, carrot and onion, season lightly with salt and cook over medium heat for 15 min until the potatoes are soft.
3. While the soup cooks, cover 4 eggs with water in a small pan and boil over medium heat for 10 min from when the water boils, until the yolks are completely firm. Cool in cold water and peel.
4. Add the sorrel to the soup and simmer over low heat for 5 min, no longer.
5. Taste and add salt if needed. Ladle into bowls, add egg halves and a spoonful of sour cream (from the 80 g) to each and sprinkle with dill.
6. Cool any leftover soup (without the eggs) within 2 hours and keep in the fridge for up to 3 days.