White Barszcz with Sorrel
Ingredients
- 6 cups vegetable broth
- 1 cup heavy cream
- 1 tablespoon butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 bay leaf bay leaf
- 1/2 teaspoon white pepper
- salt to taste salt
- 1 bunch sorrel about 4 cups chopped
- 2 tablespoons lemon juice
- 6 large eggs
Instructions
- In a large pot, bring the vegetable broth to a boil. Reduce heat and simmer for 15 minutes.
- In a separate skillet, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Add the onion and garlic mixture to the simmering broth. Add the bay leaf and white pepper. Continue to simmer for another 10 minutes.
- Remove the bay leaf. Stir in the heavy cream and bring to a gentle simmer. Season with salt to taste.
- Add the chopped sorrel to the soup and cook until wilted, about 2-3 minutes. Stir in the lemon juice.
- Peel the eggs and carefully cut them into quarters, lengthwise.
- Place 3-4 pieces of egg in the bottom of each bowl. Ladle the soup over the eggs.
- Serve with rye bread.
