Shchavievaya Yushka s Yaykom (Sorrel Soup with Egg)
A vibrant and tangy sorrel soup, a popular springtime dish in Belarus. It's light, refreshing, and typically served with a hard-boiled or soft-boiled egg and a dollop of sour cream.
🧂 Ingredients
- 200 g Fresh sorrel(washed and roughly chopped)
- 1.5 liters Chicken or vegetable broth
- 2 medium Potatoes(peeled and diced)
- 1 medium Carrot(grated or finely diced)
- 1 small Onion(finely chopped)
- 4 large Eggs(hard-boiled or soft-boiled, for serving)
- to taste Sour cream(for serving)
- a handful Fresh dill(chopped, for garnish)
- to taste Salt
- to taste Black pepper
- 1 tbsp Butter or oil(for sautéing)
👨🍳 Instructions
- 1
In a large pot, heat butter or oil over medium heat. Add chopped onion and grated carrot, and sauté until softened, about 5-7 minutes.
- 2
Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10-12 minutes.
💡 Tip: Ensure potatoes are cooked through before adding sorrel. - 3
Add the chopped sorrel to the pot. Cook for just 2-3 minutes until the sorrel wilts and its vibrant green color intensifies.
💡 Tip: Overcooking sorrel will make the soup lose its bright color and tangy flavor. - 4
Season the soup with salt and pepper to taste. If the soup is too tart for your liking, you can add a pinch of sugar.
💡 Tip: Taste and adjust seasoning carefully. - 5
Ladle the hot soup into bowls. Top each serving with a halved hard-boiled or soft-boiled egg, a dollop of sour cream, and a sprinkle of fresh dill.
💡 Tip: A soft-boiled egg will add a rich, creamy element to the soup.
💡 Pro Tips
- ✓Sorrel is highly acidic, so avoid using aluminum pots as it can react with the metal.
- ✓If fresh sorrel is not available, you can sometimes find frozen sorrel in Eastern European markets.
- ✓This soup is best enjoyed fresh, as the sorrel's flavor can diminish over time.
🔄 Variations
- Add a handful of cooked rice or barley for a heartier soup.
- For a richer soup, you can add a beaten egg directly into the simmering soup just before serving, stirring constantly to create ribbons (similar to egg drop soup).